- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 pork sausage
- 250g chestnut mushroom, halved
- 1 tbsp wholegrain mustard
- 4 tbsp low-fat crème fraîche
- small bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 85g ciabatta, torn into small chunks
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Heat half the oil in a large frying pan. Add the onion and cook for 5 mins until softened, then push to one side. Squeeze the meat from the sausages and roll into balls. Add to the pan and fry for 5 mins until golden. Add the mushrooms and cook for 5 mins more until softened.
Season, then stir in the mustard, crème fraîche and 4 tbsp water. Bubble for 2 mins, then remove from the heat and scatter in the parsley.
Heat oven to 200C/180C fan/gas 6. Transfer sausage mixture to 2 small pie dishes or 1 large baking dish. Toss the ciabatta in the remaining oil, scatter over the top of the pies and bake for 20 mins until golden and bubbling.
Make it different
Creamy sausage & mushroom tagliatelle for 4 Make the sausage and mushroom filling up to the end of Step 2. Meanwhile, cook 400g tagliatelle following pack instructions. Drain the pasta, reserving a cup of pasta water. Tip the pasta onto the sausage sauce and stir to coat, adding a little extra water if it looks dry. Sprinkle with a little grated Parmesan and chopped parsley.