sausage pasta with wild garlic

i only used half the wild garlic i had in my spelt risotto. the rest, along with our remaining scottish sausages,  was used to make jamie oliver 's annoyingly named, but oh so delicious, proper bloke’s sausage pasta.

this is a great recipe, using fennel, chilli and lemon to add depth to the dish, contrasting with the gentle sausage and pasta flavours. the original recipe doesn’t use garlic but the wild garlic adds an extra layer of loveliness – i kept saying how delicious it was as i ate it, which has to be a good sign!