2 Meals: Sausage & Leek Stew & Fennel & Pork Pasta

Meal 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Add your potato[es] to a baking tray and prick them a few times with a sharp knife

Add a drizzle of olive oil and put the tray in the oven for 45 min or until cooked through

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Once hot, add your sausages to the dish and cook for 3-4 min or until lightly browned all over

Meanwhile, chop your leek[s] into large chunks, then wash thoroughly to remove any grit

Crush your garlic open by squashing them with the side of the knife then remove the skins and chop roughly

Once the sausages have browned, add your fennel seeds, crushed garlic and chopped leek with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 2-3 min or until fragrant

Once fragrant, add 350ml [450ml] [600ml] boiled water with your chicken stock mix

Stir it all together and bring to the boil, then cover with a lid and put the dish in the oven for an initial 25-30 min or until the sausages are cooked through (no pink meat!)

Use this time to clear up, set the table, have a cup of tea or simply chill!

After an initial 30 min, remove the dish from the oven and add your clotted cream with a pinch of salt – this is your creamy sausage, leek & fennel casserole

Give everything a good mix up and transfer half the creamy sausage, leek & fennel casserole to a covered container (you'll eat it tomorrow!) and cool down quickly (within 2 hours max) and refrigerate. Enjoy within 24 hours

Add your cannellini beans (no need to drain!) with all the bean water to the casserole dish and stir it all together, return the dish to the oven, uncovered, for a final 5 min or until the beans are warmed through – this is your creamy sausage, bean, leek & fennel casserole

Once everything is ready, remove the potato[es] from the oven and crush them firmly with a spatula, then add a knob of butter and a pinch of salt and pepper – these are your buttery potatoes

Serve the creamy sausage, bean, leek & fennel casserole with the buttery potatoes to the side, chop your parsely roughly over the top with scissors

Dig in!

Meal 2:

Boil a kettle

Add your tortiglioni to a pot of boiled water and bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

Once done, drain the tortiglioni, reserving a cup of the starchy pasta water

Reboil a kettle

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Transfer the remaining creamy sausage, leek & fennel casserole to a pot and cook over a medium-high heat, stirring occasionally, for 4-5 min or until it is piping hot throughout

Break the sausages up with a wooden spoon as you go

You can only reheat your food once, then enjoy straight away

Tip: Add a splash of water if your sauce is looking a little dry!