Guinness®, Leek and Cumberland Sausage Casserole

Meanwhile, pop the sausages onto a baking tray and, when the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Trim and halve the carrot lengthways (no need to peel). Slice widthways into 0.5cm thick half moons.

Heat a drizzle of oil in a large saucepan on medium-high heat. Add the carrot and stir-fry, 2-3 mins.

Add leek and stir-fry for a further 5-6 mins, until the veg is tender.

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the butter for the roux (see pantry for amount), once melted, stir in the garlic and fry until fragrant, 1 min.

Then stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the Guinness® paste, beef stock paste, dried rosemary and sugar (see pantry for amount). Simmer until thickened, 3-4 mins.

While the sauce simmers, heat a drizzle of oil in a small frying pan on medium-high heat. Once hot, add the peas and stir-fry for 2-3 mins. Season with salt and pepper. Remove from the heat and cover with a lid to keep warm.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Once the sausages are cooked, slice widthways into 1cm thick slices. When the sauce has simmered, stir the sausage pieces into the casserole. Add a splash of water if you feel it needs it. Taste and season with salt and pepper if needed.