This is a tasty recipe, a variation of which is this month’s recipe on the BBC Good Food calendar. That one has a cheesy mashed potato topping, but for a change I made cauliflower cheese and it worked really well.

Serves 2

Ingredients

• 4 good quality pork sausages
• 2 tbsp oil or 1 tbsp oil & 1 tbsp butter
• 300ml chicken gravy (I used Bisto)
• 150g kale
• 1 large leek, finely sliced
• 1 tsp wholegrain mustard
• 1 cauliflower, in florets
• 50g grated cheddar

Method

• With a pair of scissors or a knife, cut the sausages in to chunks; you’ll get roughly 4 good pieces out of a typical sausage. Heat a deep frying pan or cast iron skillet over a medium heat, then add 1tbsp oil and fry the sausages.
• In a separate frying pan add the butter or remaining oil and once it is heated fry the leek until soft. You may need to add a tablespoon of water to help soften the outer layers.
• Bring a pan of salted water to a boil, then add the cauliflower and cook until properly tender. Drain them, add the mustard and mash it well. Stir in the leeks and season with a little salt and pepper if necessary.
• Add the kale to the sausages and stir it until it starts to wilt. Add the gravy and stir it all together.
• Preheat the grill to medium-high. Spoon the mashed cauliflower and leek on top of the sausages and kale, then sprinkle over the grated cheese. Pop it under the grill until the cheese is melted and golden. Serve immediately.

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