Cheesy stuffed baked potatoes
Level up your spud with a cheesy fondue topping. This comforting dish of potatoes topped with cheese, bacon and cream is inspired by a classic recipe from the French Alps
Sausage & parmesan cobbler
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
For the sausage stew
- 1 tsp olive oil
- 12 herby sausages(we used Lincolnshire)
- 4 rashers streaky dry-cured smoked baconchopped
- 1 large onionchopped
- 1 medium carrotchopped
- 1 garlic clovecrushed
- 10 sageleaves, chopped, plus a few whole to decorate
- leaves from 2 thyme sprig(optional)
- 1 tsp hot smoked paprikaplus an extra sprinkle for the top
- 2 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 2 tbsp dark brown muscovado sugar
- 400g can cannellini beansdrained and rinsed
- 1 tbsp Worcestershire sauce
For the cobbler topping
- 250g self-raising flourplus extra for dusting
- 50g cold buttercut into cubes
- 125ml milk
- 1 eggbeaten
- 50g parmesanfinely grated
Nutrition: per serving
- kcal750
- fat43g
- saturates18g
- carbs63g
- sugars20g
- fibre5g
- protein21g
- salt4g
Method
step 1
Heat the oil in a wide, shallow pan. Brown the sausages for 5 mins until golden, then remove. Add the bacon to the pan, sizzle for 5-8 mins till golden, then stir in the onion and carrot. Cover and gently cook for 10 mins until soft.
step 2
Turn up the heat, add the garlic and half the herbs, and cook for 1 min. Stir in the paprika and tomato purée, give them 1 min to sizzle, then tip in the rest of the stew ingredients and bring to a simmer. Season to taste. Heat the oven to 190C/170C fan/gas 5. If your pan doesn’t go in the oven, spoon everything into a large baking dish. Add a splash of water if the beans have begun to soak up the juices.
step 3
For the topping, add a pinch of salt to the flour, then rub in the butter until the mix resembles fine crumbs. Beat together the milk, remaining chopped herbs, half the egg and most of the cheese, then tip into the bowl. Using a cutlery knife, bring everything together to a soft dough. Do not knead it. Split the dough into 6 even pieces, dust with a little flour, then roll and squeeze each piece into a rope about 30cm long. roll up into spirals.
step 4
Sit the spirals on top of the stew. Brush with leftover egg, then scatter with the rest of the cheese. Sprinkle with a pinch of smoked paprika and poke in a few sage leaves. Bake for 25-30 mins until the cobbler topping is golden and well risen, and the stew is bubbling beneath.
