Ingredients (serves 4)
3 medium leeks, washed and sliced
450g tomatoes, quartered
1 green pepper, diced
1 red pepper, diced
1 onion, sliced
1 clove of garlic, finley chopped
1 chilli, finely chopped
4 tbsp mixed herbs
salt and black pepper
175g mushrooms, sliced
8 thick good quality Lincolnshire or herb sausages
For the topping
150g breadcrumbs
85g cheddar cheese, grated
1 tsp mixed herbs
Method
Place the leeks, tomatoes, peppers, onion, garlic and chilli in a shallow ovenproof dish and pour over the oil, herbs and seasoning and mix together.
Place the dish on the floor grid set on the floor of the roasting oven and cook for 10-15 minutes.
Mix in the mushrooms then arrange the sausages on top. Return to the roasting oven and cook for a further 35 minutes, turning the sausages over occasionally to brown all their sides.
Place the breadcrumbs, cheese and herbs into a bowl and mix well.
Sprinkle over the sausages and return to the roasting oven, third runner down, for a further 15 minutes or until the breadcrumbs are golden and crispy.
Enjoy with a glass of mulled wine whilst watching the fireworks!
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