Chef Shaun Moffat joined #beansonthemenu challenge with this sausage made from the shoulder trim of a pig on a bed of split yellow peas. Committed to nose-to-tail eating, Shaun sources whole animals, ensuring nothing goes to waste. Given the significant energy and land required to raise meat, using the entire animal is crucial. These Tamworth pigs were reared outdoors and fed sustainably on cheese scraps, highlighting a thoughtful and resourceful approach to cooking.

To cook yellow peas, cover them with water or stock, bring to the boil then simmer for 30-45 minutes. Pre-soaking speeds up cooking but isn't essential.