This makes a hearty family supper - but could be served warm with salad leaves as a starter or lunch.

Ingredients - serves 4-6

6-8 pork & leek sausages - grilled to golden
1 small onion, chopped
225g spinach, washed, blanched, squeezed & chopped
25g butter
25g plain flour
300ml milk
2 egg yolks
salt & pepper
grated cheese (optional)

for shortcrust pastry
200g plain flour
100g butter
1 egg
pinch of salt

Method

Preheat oven to 180°C

Place the flour, salt and cold diced butter in a pocessor and pulse to incorporate. Now add the whole egg and process until the pastry forms a dough - stop immediately. Roll pastry and line a 30cm tart tin, chill for 1/2 hour then bake blind for approx 5 minutes.

Cut the cooked sausages into chunks and set aside. Fry the onion gently in the butter then add the flour and cook 2 minutes. Add seasoning and the milk and whisk as it heats and thickens to a sauce. As soon as it bubbles remove from the heat and beat in the egg yolks and the spinach. Spread the sausage halves across the pastry base and pour over the spinach sauce (sprinkle with cheese if you like) and bake 30-40 minutes until golden.

Serve with salad leaves as a starter, or with potatoes as a simple mid-week family supper.