Sausage and mushroom crumble

Method

1. Set the oven to 200°C or gas mark 6.
2. Skin the sausages and cut each one into 3-4 pieces, and shape the portions into small balls.
3. Heat the oil in a pan. Add the onion and cook over a medium heat for 4-5 minutes, until the onion starts to soften. Add the balls of sausagemeat to the pan and cook for a further 4-5 mins, turning them occasionally until they start to brown. Add the quartered mushrooms to the pan and cook for a further 3-4 mins. Pour in the soup and milk, and stir to break down the soup as it may be very thick. Bring the mixture to a simmer and then cook for 2-3 mins.
4. Meanwhile, for the topping: Tip the flour into a bowl and season it well. Rub in the butter until the mixture starts to bind together and forms a crumble texture.
5. Divide the sausage-and-mushroom mixture between the ovenproof dishes. Scatter crumble topping over it. Put the dishes on a baking tray and place in the centre of the oven to bake for 25-30 mins, or until the topping is a lightgolden colour. Remove from the oven and serve immediately. (Not suitable for freezing).

Nutritional information is for the maximum number of servings

By Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe