Smoked sausage, mushroom and bean stew

Method

1. Put the dried mushrooms in a heatproof bowl or jug. Pour over the boiling water and set aside.
2. Heat a dash of oil in a large, heavy based casserole over a medium heat. Add the sausages and cook for a few minutes until starting to turn golden/brown. Remove from the pan using a slotted spoon, then add the leek and garlic with a splash more oil if needed. Cook for about 5 minutes until softened, then add the smoked paprika, sage sprigs, beans and their liquid, the dried mushrooms and their soaking liquid, and the tomatoes. Season with salt and pepper, then simmer for 30-35 minutes.
3. When the stew has roughly 10 minutes left, bring a pan of salted water to the boil. Add the cabbage, simmer for 4 minutes, then drain and toss with the butter, salt and pepper.
4. Serve the stew with the cabbage on the side and some crusty bread (if you like).