How to Create the Dish

Bring the butter beans up to the boil in a pan full of water.

Simmer until tender, approximately 1 hour.

Take off the heat, drain and keep to one side.

Trim the skate wings and dry off.

Mix the pepper with the paprika and sprinkle on one side of each of the skate pieces.

Melt the butter and colour the peppered side of the skate gently for 2 minutes then turn over and season with salt and put in the oven at 180°C for approximately 10 minutes or until cooked, then take out and drain.

Pour off half of the fat from the roasting tray and add the vinegar, swill around to soak up the juices then add the stock.

Strain into a clean pan, bring to the boil and reduce.

Meanwhile cut the sausage into 6mm dice.

Heat the oil, add the sausage and colour, cook then add the onion, sweat and add the beans, stock, parsley and season with salt.

Spoon the beans into a bowl and lay the skate on top to serve.