Crispy-topped Sausage One-pot

Meanwhile, shape the sausage meat into bite-sized pieces. Heat a drizzle of oil in a large frying pan on medium-high heat and add the sausage pieces. Cook, turning carefully occasionally until browned, 7-8 mins.

Remove the root and dark top from the leek, halve lengthways and slice into 1cm thick half moons. Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Mix the rosemary into the crème fraîche. In another small bowl, mix the panko breadcrumbs with the hard Italian cheese and the olive oil (see ingredients for amount).

Once the sausage is brown, 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. Lower the heat to medium, cook uncovered until thickened, 15 mins. tTIP: If the pan is too small, just remove the sausage to a plate while you cook the leek and add it back in when the leek is soft.

While the hotpot is simmering, mash the potato and 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 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.