Caramelised onion and sausage hotpot recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp oil in a deep ovenproof frying pan or shallow casserole dish (about 30cm) over a medium-high heat. Fry the sausages and onions for 5 mins until golden, then add the carrot and most of the thyme; cook for 5 mins until the onion starts to caramelise.
2. Stir in the tomatoes, garlic and flour and cook for 1-2 mins until fragrant. Add the stock, stirring until it’s a smooth, glossy sauce. Bring to the boil, then remove from the heat and layer over the potato slices in a fan. Brush with the remaining 1 tbsp oil, sprinkle over the remaining thyme and add a grind of black pepper; bake for 30-35 mins until the potato is golden and crisp.
3. Bring a pan of water to the boil and separate the broccoli into bite-size florets. Steam the broccoli for 4-5 mins until al dente. Serve with the hotpot.

• See more Sausage recipes

• Freezing and defrosting guidelines

  Cool, cover and freeze the hotpot for up to 3 months. Defrost overnight in the fridge, cover with foil and reheat at gas 6, 200°C, fan 180°C for 25-30 mins until piping hot, uncovering for the final 10 mins of cooking. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.