sausage and fennel casserole

Method

• step 1

  Halve onions and slice thinly

• step 2

  Fry gently in a splash of oil with the fennel seeds and crushed garlic for 5 mins

• step 3

  Add pricked sausages - I like to twist my sausages in the middle so each one becomes two smalled fatter ones!

• step 4

  The idea is to brown the sausages all over whilst they absorb some of the flavour of the fennel etc

• step 5

  Peel and slice the potatoes into long wedges

• step 6

  Add potatoes, zest and juice of 2 lemons and a cupful of water, stir to coat - don't be tempted to add too much water at this stage, add 1/2 teaspoon salt

• step 7

  Transfer to casserole if necessary (I use a cast iron one that goes on the hob too) and cook at 180C(fan) 200C(standard)gas6 for about 45 mins. Check occasionally and stir gently to get all potatoes in liquid - add a bit more if needed.

• step 8

  Once potatoes are tender adjust seasoning, stir in parsley if needed and serve with green salad or veg of choice