I once again go for an unconventional recipe here, it's technically not a casserole, there is no casserole pot involved. But the incorrect equipment doesn't equal a rubbish meal! I hadn't tried this recipe before, but I had a brainwave around campus, grabbed the stuff I wanted to put in it and winged it! Turned out brilliantly if I do say so myself - and was then confirmed by my very honest boyfriend.

Recipe for 2

Ingredients:

4 sausages

1 large onion

1/2 red pepper

2 large potatoes

2 Oxo cubes

• Fill a medium sized saucepan half way with water and leave to boil on a medium heat.
• Heat a large saucepan with oil (1 tlbsp) on a medium heat, and add a pinch of salt and pepper.
• Take your four sausages (and optionally) slice in halves width ways.
• Once the saucepan of oil is heated, throw in the sausages and stir around every now and then to ensure they don't stick.
• Cut up your onion and pepper into small slices and once the sausages have been browning off for 10 minutes, add the onion and pepper.
• Make sure there's enough oil in the pan to avoid anything sticking, and once again stir every once in a while.
• Whilst these infuse, peel and chop your potatoes into medium sized chunks (about the average size of a roast potato) and add these to the now boiling medium sized saucepan of water.
• In a measuring jug, add the two Oxo cubes and 300ml of boiling water, then stir until these dissolve.
• Pour the gravy into the large pan with the sausages, stir, turn down to a low heat and cover.
• This is the moment you can sit back and relax for a lovely 20 minutes (it's worth giving both a stir every once in a while)
• After this break, the potatoes should be softening up and the gravy should have thickened, if not, crush another Oxo cube into the pan.
• If the potatoes are almost done (soft and fluffy) turn the heat up to medium on the sausages and leave the lid on to allow it to simmer.
• Once the potatoes are cooked through, drain and add a tlbsp of butter, then mash (either with a masher or fork) until smooth and as lump free as possible (it can be a bit tough with a fork to achieve this)
• Serve the mash up on the plate piping hot alongside the sausage casserole, season and enjoy!