- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 plump sausages
- 6 cooked potatoes, sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 350g cooked, sliced leeks (or broccoli or cabbage)
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 tbsp creamed horseradish sauce, more if you want to heat things up
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 100g mature chedder or Gruyère, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
Heat the oil in a large heavy-based frying pan. Add the sausages and fry for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
Turn the heat to high, then add the potatoes and leeks and give them a good stir. Continue to cook on a fairly high heat until the potatoes begin to brown and turn crisp. Toss the sausage slices back in along with the creamed horseradish and heat for a further 2-3 minutes. Take the pan off the heat, sprinkle in the cheese, season well and gently stir to combine.
With mustardTry wholegrain mustard instead of horseradish if you like.