Ingredients: 

• 6 x Lobbs Pork Sausages
• 4 x Slices Bacon
• 1 x Cauliflower (1/2 if it’s a very large cauliflower!)
• 2 x Leeks
• 1 x Onion
• 1 x Clove Garlic
• 1 x Tsp mixed herbs
• 6 Tbsp breadcrumbs (or you can use ready salted crisps, crushed)
• 1 Tbsp oil
• 30g mature cheddar

For the bechamel sauce (if you’re making your own):

• 60g butter
• 60g plain flour
• 600ml milk
• salt & pepper
• 1 tsp english mustard

Method:

Firstly, pre-heat the oven to 180.

Place the sausages on a baking tray.

Finely chop the onion and garlic.

Then, cut the bacon into strips.

Once the oven has heated up, put the sausages in for 25 mins.

Heat 1 tbsp of oil in a frying pan and place the onion, garlic & bacon in the pan and fry for 7 mins – stirring frequently. Take off the heat once cooked.

Next, wash the leeks & cauliflower and then chop into chunks ready for boiling.

Put the veg into a large saucepan with boiling water and boil for 10 mins (or until tender, but not too soft!).

Meanwhile, start making the bechamel sauce: click  the link here for a video/instructions on how to make if you’d like to make your own. I always add 1 tsp of mustard too – gives it a lovely flavour!

Once the sausages are cooked, remove from the oven. Cut into chunks.

Place the sausages, bacon/onion/garlic & veg in to a medium baking dish and stir together – add a pinch of salt and pepper.

Once you’ve made the sauce, pour it over the ingredients in the baking dish (or if you’re using shop bought, pour straight from jar/packet).

Top with grated cheese & the breadcrumbs (or crushed ready salted crisps). Finish by sprinkling over some mixed herbs.

Place in the oven at 180 for 25 mins. Serve with a chunk of fresh bread or roast potatoes!