Ingredients
- 1 tbsp Olive Oil
- 6 Hinchliffe’s Pork Sausages
- 3 Leeks, thinly sliced
- 400g Fusilli
- 2 Garlic Cloves, crushed
- 1 tsp Fennel Seeds
- 2 tsp Wholegrain Mustard
- Zest ½ Lemon
- Grated Parmesan, to serve
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