SAUSAGE, CANNELLINI BEAN & SPINACH GRATIN

This easy supper all happens in the same pan. You can theme it differently each time – for instance, use Italianstyle sausages, dried oregano and Pecorino for an Italian version, or chorizo-flavoured sausages (fresh, not dried), butter beans and Manchego for a Spanish twist.

ABOUT 3 SAUSAGES (200G TOTAL WEIGHT) A LITTLE OIL

1 SMALL ONION, SLICED

1 GARLIC CLOVE, CRUSHED

230G CAN CHOPPED TOMATOES OR ½ 400G CAN 1 TSP DRIED THYME

1 TBSP WHOLEGRAIN MUSTARD

200ML CUP WINE, CIDER, STOCK OR WATER 400G CAN CANNELLINI BEANS, DRAINED

AND RINSED

200G-250G BABY SPINACH LEAVES

75G GRATED MATURE/SHARP CHEDDAR OR OTHER STRONG CHEESE

2 TBSP PANKO CRUMBS A HANDFUL OF PORK SCRATCHINGS/PORK CRUNCH, ROUGHLY CHOPPED (OPTIONAL)

1 Fry the sausages in a little oil in a large ovenproof frying pan over a medium heat until cooked through and golden – 10-15 minutes – then set aside. When cool enough to handle, slice each on the diagonal into 6 chunks.

2 Discard all but 1 tbsp oil in the pan and fry the onion for about 7 minutes, until golden. Add the garlic for 30 seconds, until fragrant, then stir in the tomatoes, thyme and mustard and cook for 1 further minute, until bubbling.

3 Add the wine and drained beans and simmer for about 5 minutes till hot through and slightly reduced. Now add the spinach leaves in batches, stirring in as you go, until they are just wilted. Season well, then top with the cheese and panko crumbs.

4 Bake in a 200°C oven (180°C fan oven) gas mark 6 until hot and bubbling – about 20 minutes (there is no need to preheat your oven but it will save you 5 minutes if you do).

5 Sprinkle with pork scratchings before serving, if desired.