My mum used to make her cartwheel sausage in the 70s and 80s  with white potatoes, onion, carrot and Bisto, I’ve tried to refine it a little (well I’ve used sweet potatoes and a tsp of Harissa – that’s refined enough for me!)

Serves 4

Prep: 20 mins

Cook: 1 hour 30 mins

500g sweet potatoes, peeled and very thinly sliced
2 onions, thinly sliced
3 Parsnips, peeled and very thinly sliced
Handful lemon thyme, leaves removed
1tsp Harissa
1tbsp tomato purée
600ml hot beef stock
25g Parmesan, grated
8 lightly spiced Italian sausages

1 Preheat the oven to 190ºC, 170ºC fan, gas 5. Place a layer of potatoes on the bottom of a 23cm pie dish, followed by a layer of onion, top with a layer of parsnips, then and scatter over some of the thyme. Repeat the layers until you have used up all the ingredients, reserving a little thyme and finishing with a layer of potatoes.

2 Mix the Harissa and tomato purée into the hot beef stock and pour over the potatoes. Scatter with the remaining thyme and the Parmesan.

3 Bake for 30 mins, remove from the oven, place the sausages on top in a cartwheel fashion. Return to the oven and cook for 1 hour until the sausages are cooked through and the potatoes are soft.