Lamb sausages in tomato sauce with bacon sauerkraut

To make the tomato sauce, add a dash of oil to a saucepan and cook the onion and garlic until softened and beginning to colour. Add the smoked paprika and rosemary leaves, cook for a further minute, then pour in the white wine. Bring to a simmer and reduce by half

Add the passata, bring to the boil, then season, turn down to a simmer and cook gently for 20 minutes. Preheat an oven to 180°C/gas mark 4

Meanwhile, make the sauerkraut. Sauté the chopped bacon in the butter over a medium heat until crisp. Turn the heat down, then add the garlic and cook for a minute or 2 until fragrant. Pick the thyme leaves, then add these to the pan too

Add the sauerkraut and crumble in the chicken stock cube along with 100ml water. Cover the pan and leave to simmer gently for 30 minutes, stirring regularly

Add a dash of oil to a frying pan and sear the sausages so they’re a nice golden brown all over. Pour over the tomato sauce so it is around halfway up the sausages, then cover with a lid or tinfoil. Transfer to the oven and bake for 20 minutes, until the sausages are piping hot in the centre

Serve the sausages in the sauce with the sauerkraut on the side