Sausage, leek and pepper casserole with cabbage topping

WE CAN cook this dish quickly to feed our ever-hungry teenagers in less than 30 minutes. Most sausage casseroles contain potatoes or beans but, to keep the carbs down, we add a buttery layer of savoy cabbage on top. The bright green leaves cook quickly, add colour and more fibre to the meal.

SERVES 4 Per serving: Calories, 471; carbohydrates, 18g; protein, 14g; fat, 36g; fibre, 8g

6 good-quality pork sausages 1 leek 1 red pepper 3 tbsp extra virgin olive oil or pork dripping 2 sprigs of rosemary or thyme Salt and freshly ground black pepper 400g tin of cherry tomatoes 1 tsp smoked paprika (optional) Half a head of savoy cabbage 20g butter

CUT each of the sausages into five pieces and the leek into circles the thickness of your finger. Cut the peppers into roughly 3cm squares. Fry them all with the rosemary and seasoning in a wide frying pan or casserole dish with the oil or dripping for around 10 minutes, until lightly browned all over. Add the tomatoes and paprika (if using), stir through and bring to the boil. Turn the heat to low, cover and cook for another 10 minutes or until the leeks are soft. Remove the rosemary. Tear the leaves of the cabbage into roughly 5cm pieces and lay on top of the casserole. Add flecks of the butter over the top and season with plenty of black pepper. Put the lid on again for 5-8 minutes, or until the cabbage is tender but still lively and green. Serve in warm bowls.