Sausage & Bacon Hotpot

50 mins
Serves 4
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Directions

  1. 1Peel and thinly slice the potatoes. Place them in a bowl of cold water to remove the starch.
  2. 2Peel and thinly slice the potatoes. Place them in a bowl of cold water to remove the starch.
  3. 3Peel and thinly slice the potatoes. Place them in a bowl of cold water to remove the starch.
  4. 4Slice the sausage skins and discard them. Tear each sausage into 3 pieces and fry with the bacon lardons in a pan until browned.
  5. 5Slice the sausage skins and discard them. Tear each sausage into 3 pieces and fry with the bacon lardons in a pan until browned.
  6. 6Slice the sausage skins and discard them. Tear each sausage into 3 pieces and fry with the bacon lardons in a pan until browned.
  7. 7Add oil to the pan and fry the onions and spring greens until soft, adding the garlic in the last minute.
  8. 8Add oil to the pan and fry the onions and spring greens until soft, adding the garlic in the last minute.
  9. 9Add oil to the pan and fry the onions and spring greens until soft, adding the garlic in the last minute.
  10. 10Stir in the flour and tomato puree, then add half the stock and stir until thickened. Repeat with the remaining stock.
  11. 11Stir in the flour and tomato puree, then add half the stock and stir until thickened. Repeat with the remaining stock.
  12. 12Stir in the flour and tomato puree, then add half the stock and stir until thickened. Repeat with the remaining stock.
  13. 13Add the tinned tomatoes and rosemary, season, and return the sausage and bacon to the pan.
  14. 14Add the tinned tomatoes and rosemary, season, and return the sausage and bacon to the pan.
  15. 15Add the tinned tomatoes and rosemary, season, and return the sausage and bacon to the pan.
  16. 16Bring to a boil, drain and dry the potatoes, then layer them over the sausage and bacon mixture.
  17. 17Bring to a boil, drain and dry the potatoes, then layer them over the sausage and bacon mixture.
  18. 18Bring to a boil, drain and dry the potatoes, then layer them over the sausage and bacon mixture.
  19. 19Brush with melted butter and bake for 40 minutes until the potato is cooked.
  20. 20Brush with melted butter and bake for 40 minutes until the potato is cooked.
  21. 21Brush with melted butter and bake for 40 minutes until the potato is cooked.
  22. 22Sprinkle with grated cheese and grill for 5 minutes until golden and crispy.
  23. 23Sprinkle with grated cheese and grill for 5 minutes until golden and crispy.
  24. 24Sprinkle with grated cheese and grill for 5 minutes until golden and crispy.

Ingredients

  • 500 g maris piper potatoes
  • 500 g maris piper potatoes
  • 500 g maris piper potatoes
  • 1 oil
  • 1 oil
  • 1 oil
  • 8 Lincolnshire sausages
  • 8 Lincolnshire sausages
  • 8 Lincolnshire sausages
  • 200 g smoked bacon lardons
  • 200 g smoked bacon lardons
  • 200 g smoked bacon lardons
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 100 g spring greens
  • 100 g spring greens
  • 100 g spring greens
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 tbsp plain flour
  • 2 tbsp plain flour
  • 2 tbsp plain flour
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 500 ml chicken stock
  • 500 ml chicken stock
  • 500 ml chicken stock
  • 400 g tinned baby tomatoes
  • 400 g tinned baby tomatoes
  • 400 g tinned baby tomatoes
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh rosemary
  • 20 g melted butter
  • 20 g melted butter
  • 20 g melted butter
  • 80 g grated cheddar cheese
  • 80 g grated cheddar cheese
  • 80 g grated cheddar cheese

Equipment

large, deep non-stick panknifebowlspoonfork