Sausage Pie

Pop the parsley and the chilli in a small bowl with the balsamic vinegar and olive oil (amount specified in the ingredient list)and mix together. This is your salsa! Slice open the sausage, remove the meat and discard the skin. Add the potato to your pan of boiling water and simmer until cooked, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the sausage meat. Use a wooden spoon to break it up as it cooks and fry until brown, 5-6 mins. Add the carrot to the pan, stir and cook until softened, 5 mins. Add the chopped tomatoes and stir in the beef stock pot (make sure it's dissolved). Pour in the water (amount specified in the ingredient list).

Stir the sausage mixture well, bring to the boil, then turn the heat to medium. Simmer until the carrot is cooked and the mixture is thick and tomatoey, 15-20 mins. When the potato is cooked, drain in a colander, then return it to the pan. Add the butter and some black pepper. Mash together. Taste and add more salt and pepper if you feel it needs it.

When the sausage mixture is cooked, taste and add salt and pepper if necessary. Pour it into your ovenproof dish and spread evenly across the base. Add spoonfuls of mashed potato on top and spread to cover the sausage mixture. Sprinkle over the hard Italian cheese. Pop the dish on the top shelf of your oven to cook until the cheese is browned, 15-20 mins.