Heat a large frying pan over medium heat and add the olive oil.

Remove the sausage meat from the casings and tear it into bite-sized pieces. Add the pieces to the pan, browning them on all sides. You don't need to cook them through yet, just get a nice golden colour. Once browned, remove the sausage from the pan and set it aside.

While the sausage is resting, clean and dice the leeks, and chop the garlic.

In the same pan, lower the heat and add the sliced leeks. Season with a pinch of salt, fennel seeds, thyme leaves and chilli flakes. Let them cook gently for about 10 minutes, stirring occasionally. Add the garlic and cook for an additional 2-3 minutes.

Stir in the frozen peas, followed by the drained cannellini beans. Return the browned sausage to the pan, then pour in the water. Cover and simmer gently for a few minutes, allowing the sausage to cook through fully.

Season to taste with salt and pepper.

To serve, spoon the stew into bowls and finish with a dollop of crème fraîche and squeeze of lemon juice.