Sausage & parmesan cobbler

Warm your cockles with a hearty sausage stew spiced with paprika and topped with parmesan cheese cobbler swirls – serve with extra bread or crispy baked potatoes.

Serves 6 Prep 20 mins Cook 50 mins without topping

FOR THE SAUSAGE STEW

1 tsp olive oil

12 herby sausages (we used Lincolnshire) 4 rashers streaky dry-cured smoked

bacon, chopped

1 large onion, chopped

1 medium carrot, chopped

1 garlic clove, crushed

10 sage leaves, chopped, plus a few

whole leaves, to decorate leaves from 2 thyme sprigs (optional)

1 tsp hot smoked paprika, plus an extra

sprinkle for the top

2 tbsp tomato purée

2 x 400g cans chopped tomatoes

2 tbsp dark brown muscovado sugar

400g can cannellini beans, drained and rinsed 1 tbsp Worcestershire sauce

FOR THE COBBLER TOPPING

250g self-raising flour, plus extra for dusting 50g cold butter, cut into cubes

125ml milk

1 egg, beaten

50g parmesan, finely grated

1 Heat the oil in a wide, shallow ovenproof pan. Brown the sausages for 5 mins until golden, then remove. Add the bacon to the pan, sizzle for

5- 8 mins until golden, then stir in the onion and carrot. Cover and gently cook for 10 mins until soft. 2 Turn up the heat, add the garlic and half the herbs, and cook for 1 min. Stir in the paprika and tomato purée, sizzle for 1 min, then tip in the rest of the stew ingredients and bring to a simmer. Season. Heat the oven to 190C/170C fan/gas 5.

Add a splash of water if the beans have begun to soak up the juices.

3 For the topping, add a pinch of salt to the flour, then rub in the butter until the mix resembles fine crumbs. Beat together the milk, remaining chopped herbs, half the egg and most of the cheese, then add to the bowl. Using a cutlery knife, bring everything together to a soft dough. Do not knead it. Split into 6 even pieces, dust with flour, then roll each piece into a rope about 30cm long. Roll up into spirals.

4 Sit the spirals on top of the stew. Brush with the remaining beaten egg, then scatter with the rest of the cheese. Sprinkle with a pinch of smoked paprika and poke in a few sage leaves. Bake for 25-30 mins until the cobbler topping is golden and well risen, and the stew is bubbling beneath. PER SERVING 750 kcals, fat 43g, saturates 18g, carbs 63g, sugars 20g, fibre 5g, protein 21g, salt 4g