Creamy Sausage & Leek Galette

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based pan (preferably non-stick) with a little drizzle of olive oil over a medium heat

Add your sausage meat (remove the paper if required!) and cook for 4-5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Whilst the sausage meat is cooking, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and finely slice your brown onion[s]

Add the sliced leek and onion to the pan with a large pinch of salt and pepper

Cook for 4-5 min or until the leek has softened and until the sausage meat is cooked through (no pink meat!)

Peel and finely chop (or grate) your garlic

Add the chopped garlic and dried thyme to the pan and cook for 1 min or until fragrant

Once fragrant, add your soft cheese and chicken stock mix and cook for 1-2 min further or until the cheese has melted and everything's combined – this is your galette filling

Line a baking tray (or two!) with non-stick baking paper

Dust your work surface with a generous sprinkling of flour, unwrap your puff pastry and roll it out to approx 0.5cm thickness with a rolling pin

Add the rolled pastry to the tray[s] and prick it all over with a fork (this will stop it getting a soggy bottom!)

Top the pastry with the galette filling, leaving a 2cm border

Fold the pastry border over the edge of the filling

Tip: Start from one corner and work around in one direction, overlapping the pastry each time

Tip: Cooking for 3 or more? You may need to make multiple galettes

Put the tray[s] in the oven for 15-17 min or until the pastry is golden, cooked through and the edges have puffed up – this is your creamy sausage & leek galette

Wash your salad, then pat it dry with kitchen paper

Chop your tomato[es] roughly

Combine your red wine vinegar and a drizzle of olive oil in a large bowl with the chopped tomato and salad – this is your dressed salad