Directions
- 1Peel and thinly slice the potatoes. Place them in a bowl of cold water to remove the starch.
- 2Slice the sausage skins and discard them. Tear each sausage into 3 pieces and fry with the bacon lardons in a pan until browned.
- 3Add oil to the pan and fry the onions and spring greens until soft, adding the garlic in the last minute.
- 4Stir in the flour and tomato puree, then add half the stock and stir until thickened. Repeat with the remaining stock.
- 5Add the tinned tomatoes and rosemary, season, and return the sausage and bacon to the pan.
- 6Bring to a boil, drain and dry the potatoes, then layer them over the sausage and bacon mixture.
- 7Brush with melted butter and bake for 40 minutes until the potato is cooked.
- 8Sprinkle with grated cheese and grill for 5 minutes until golden and crispy.
Ingredients
- 500 g maris piper potatoes
- 1 oil
- 8 Lincolnshire sausages
- 200 g smoked bacon lardons
- 1 red onion
- 100 g spring greens
- 2 cloves garlic
- 2 tbsp plain flour
- 1 tbsp tomato puree
- 500 ml chicken stock
- 400 g tinned baby tomatoes
- 1 tbsp fresh rosemary
- 20 g melted butter
- 80 g grated cheddar cheese
Equipment
large, deep non-stick panknifebowlspoonfork
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