Ingredients

• 2 tbsp vegetable oil
• 500g floury potatoes, thinly sliced (such as Maris Piper or King Edward)
• 500g sausages, cut into 3cm pieces (such as Lincolnshire or Cumberland)
• 2 onions, sliced
• few drops Tabasco sauce
• 300ml hot chicken or vegetable stock
• 50g Gruyère or mature Cheddar, grated
•   salt and pepper
• 350g steamed green vegetables

Method

1. Heat the oil in a large frying pan, add the potato slices, sausages and onions and cook, stirring occasionally, until golden brown; season lightly.
2. Stir a few drops of Tabasco into the chicken stock, then pour over the potato mixture. Cover with a tight-fitting lid and cook for 10 minutes until the potatoes are tender and most of the liquid has been absorbed by the potatoes. Preheat the grill to medium.
3. Scatter the grated cheese over the top of the potatoes and place the pan under a hot grill for 5 minutes until the cheese is bubbling and golden. Serve with the steamed green vegetables.

Notes