Ingredients

• 6 x Porkinson Bangers
• 400g pack of shortcrust pastry
• 2 tbsp sunflower oil
• 3 eggs and 2 yolks
• 200ml/7floz double cream
• 2 tbsp milk
• Salt and freshly ground black pepper
• Frilly salad leaves for serving

Method

Roll out the pastry and use to line a 20cm/8in loose-bottomed deep flan tin. Bake blind at gas mark 6, 400°F, 200°C for 10 minutes using greaseproof paper and baking beans. Remove the paper and beans and return to the oven for another 5 minutes.

Meanwhile heat the oil in a pan and fry the Porkinson Bangers to brown all over. Mix the eggs and yolks in a bowl with the cream. Add the milk and season well with salt and freshly ground black pepper. Place the sausages inside the pastry case, haphazardly. Pour over the egg mix. Place in a preheated oven at Gas mark 5, 375°F, 190°C for around 30 minutes - or until the egg mix is just set. Remove from the oven and leave to cool - or serve hot. Serve with a frilly green salad.

Serves 8