- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the olive oil in a deep, ovenproof frying pan over a high heat. Take the meat out of the pork sausages and fry with the thyme leaves from for 6-7 mins until golden, breaking up the meat with a spoon. Transfer the sausage meat to a bowl with a slotted spoon.
- Melt the butter in the pan and reduce the heat to low-medium. Sauté the leeks for 12 mins, stirring regularly and scraping up any bits on the bottom. Stir in the plain flour, Dijon and wholegrain mustard; cook for 1 min. Pour in the milk and single cream and stir for 3-4 mins until thickened.
- Remove from the heat, stir in the grated Cheddar and season. Top with the sausage meat and the thyme leaves, then bake for 10-12 mins until golden and bubbling.
Tip: Decant into a baking dish before baking. Cool to room temperature, then freeze. To serve, defrost overnight in the fridge, then reheat in the oven until piping hot throughout.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.