Sausage Hotpot

Meanwhile, shape the sausage meat into bite-sized pieces. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Heat a drizzle of oil in a large frying pan on medium-high heat and add the sausage pieces. Cook, turning occasionally until browned, 7-8 mins.

Trim the root and the dark green leafy part from the leek. Slice into rounds about 1cm thick. Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). In a small bowl, mix the rosemary into the crème fraîche. In another bowl, mix the panko breadcrumbs with the cheese and the olive oil (see ingredients for amount).

Once the sausage meat is browned, add the leek to the pan. Stir and cook until softened, 5 mins. Add half the garlic, cook for 1 minute more, then add the chopped tomatoes and Worcester sauce. Bring to a simmer and stir in the stock powder. Lower the heat to medium, cook uncovered until thickened, 15 mins. IMPORTANT: The sausage meat is cooked when it is no longer pink in the middle.

While the hotpot is simmering, mash the potato, then mix in the rosemary crème fraîche. Season with salt and pepper to taste. Preheat your grill to medium-high. When the hotpot is ready, pour into an ovenproof dish. Spoon the creamy potato in blobs over the top, then carefully spread until evenly covered. Sprinkle over the cheesy breadcrumbs. Grill until golden, 3-4 mins. Watch closely so it doesn't burn. Wash your frying pan.