Instructions: Preheat oven to 190c/Gas 5.

1 Remove and discard the crusts off the bread, and whiz in a food processor to make fine breadcrumbs.

2 Scatter onto a baking sheet and cook in the oven for 8-10 minutes until dried and pale golden.

3 Place an eggs in a small pan of cold water, bring to the boil and cook for six minutes. Empty the cannellini beans into a bowl and crush with a potato masher.

4 Finely chop the shallot and garlic, and add to the bean mixture with the chilli. Grate the cheese and add to the mixture.

5 Separate the remaining egg, placing the white in a bowl and dropping the yolk into the bean mix. Season the bean mixture and mix together.

6 Take the boiled egg from the pan and cool under running water.

Remove the breadcrumbs from the oven and leave to cool. Blitz again to make fine crumbs.

7 Using floured hands, shape the bean mixture into six patties and dust with flour. Heat 1cm oil in a frying pan. Lightly beat the white until frothy.

8 Dip the sausages in the egg white mix and roll in the breadcrumbs until evenly covered. Shallow fry for 5-6 minutes until crisp and golden.

9 For the Mayonnaise: Put the capers, garlic and parsley on a board and using a large knife, finely chop together until finely minced and well blended.

10 Mix with the mayonnaise and a squeeze of lemon juice. Shell the boiled eggs, chop finely and stir into the mayonnaise mixture.

11 Pile the salad leaves on to a serving plate. Drain the sausages on kitchen paper and arrange on top of the salad.

12 Place a large dollop of mayonnaise on the side. Cut the remaining lemon half into wedges and use to garnish.

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