Domino Potato Sausage Hotpot

Potato Sausage Hotpot

1. Preheat oven to 180 fan.
2. Place cauliflower florets into a roasting tin, drizzle with a little oil, salt and pepper and roast until beginning to char slightly.
3. Wrap each sausage with a slice of bacon and brown in a frying pan. Set to one side.
4. Bring a saucepan of water to the boil and add cabbage leaves. Cook for a few minutes then plunge into bowl of cold water to stop the cooking process. Once cool enough to handle, wrap tightly around the sausages and place into a large casserole dish.
5. Soften the diced carrot in the fat of the pan and scatter all over sausages.
6. Add a knob of butter to the pan, cook the onion and garlic until soft/translucent.
7. Add a few sprigs of thyme and a little salt and pepper.
8. Remove cauliflower from oven and scatter a few smaller pieces into then casserole dish on top of the sausage parcels.
9. Place the remaining florets into a jug/bowl and top with the onion mixture. Add grated cheese, mustard and stock. Blitz until smooth, then pour into casserole dish on top of sausages. Shake dish to settle the sauce around the sausage parcels.
10. Slice potatoes finely on a mandolin or by hand, and arrange them on top of the sauce standing upright and alternating the coloured potato skins here and there.
11. Preheat oven to 180 fan.
12. Melt remaining butter and brush all over the potatoes. Season well and add the bay leaves and sprigs of thyme to top.
13. Place lid on dish and bake for 40-50mins.
14. Check potatoes are cooked through, then turn oven up to 200 fan and bake for 10 mins with the lid off to crisp the skins.

Autumnal Green Veg…

1. Melt the butter in a frying pan, add bacon and leeks. Add thyme. Cook until bacon is cooked through and leeks are soft.
2. Add peas and cook for 3-4 minutes.
3. Add a little salt and pepper to taste.
4. Place in a large bowl and crumble cheese all over.