- 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
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 differentCreamy 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.