Here we are, students… Day Two of our week of free recipes, and we’ve got a super simple and tasty one for you today! Have a go and let us know what you think, we’d love to see your pics so don’t forget to tag us in them on Instagram
- Boil the potatoes for 10 minutes, drain and return to the pan. Add the butter and shake the potatoes in the pan to distribute it. Leave to one side.
- Put oven on to heat 180°C fan oven/200°C/Gas 6.
- Cook the sausages in a little oil, using a frying pan or wok. When the
sausages are brown, remove from pan and cut into bite-size pieces.
- Fry the onion and garlic for 2–3 minutes in the same pan. Add the leek and cook for a further 2–3 minutes.
- Put the vegetable stock cube in a mug and fill up to 1/2 with boiling water. Add to the frying pan and bring to the boil.
- Blend the cornflour with a little cold water and then add to the frying pan, stirring well. The sauce should thicken slightly. Season well with salt and pepper.
- Put the sausages back into the pan and stir. Pour into a casserole dish. Pile the potatoes on the top and sprinkle over with grated cheese. Bake for 25–30 minutes until the cheese has browned.