Seeing a bubbling golden sauce over tender vegetables with big fat sausages peaking out from the surface is just great after a good walk - ideal autumn fare. Pies and potato topped hot pots, casseroles and stews - all good for making in large quantity and saving some for the freezer. Welcome to the comfort zone.

Ingredients - serves 4-6

8 pork and leek sausages
100g bacon, chopped
4 leeks, trimmed and sliced into rounds
250g baby spinach leaves, washed and dried
2 tins flageolet beans, drained
25g butter
salt, pepper

for the cheese sauce topping:
40g butter
40g flour
400ml milk
2 bay leaves, couple of slices of onion
100g grated strong cheddar
salt, pepper

Method

Preheat the oven to 190°C and have a buttered deep baking dish ready.

Brown the sausages under the grill and set aside. Melt the butter and fry off the bacon pieces for a few minutes then add the rounds of leek and some seasoning. Cook for a few more minutes until the leeks are wilting. Add the baby spinach leaves and turn in - they will wilt almost immediately, do not cook any further. Add the flageolet beans to the vegetable mix and turn in together. Spoon the bacon and vegetables into the baking dish and push the sausages in - as in Desperate Dan fashion.

Now make the sauce. Heat the milk with the onion slice and bay leaves, remove from the heat and allow to cool then strain off the milk ad discard the bay and onion. Melt the butter and whisk in the flour, cook for a couple of minutes then add the cooled milk and seasoning, whisking to incorporate. Continue to gently whisk over a medium heat until the sauce thickens, remove, add cheese and stir in to melted. Pour over the sausages and vegetables, sprinkle with more cheese if you wish and bake to golden - about 20-30 minutes. Serve piping hot with plenty of crusty bread.