Salsiccia Con Patate E Pomodori Al Forno

1.Bash the fennel seeds a bit in a mortar.

2.Finely slice the onions.

3.Peel and cut the potatoes into slices about 3 millimeters thick.

4.Finely slice the garlic cloves.

5.Halve, deseed and slice the red pepper.

6.Halve, deseed and slice the yellow pepper.

7.Slice the tomatoes.

8.Finely grate the pecorino cheese.

9.Roughly chop the flat leaf parsley leaves or the leaves from 4 oregano sprigs.

10.Preheat the oven to 190°C fan (400°F), Gas Mark 6.

11.Cut each sausage into 3 pieces. Heat 2 tablespoons of the olive oil in a wide, fairly shallow ovenproof pan, about 10cm (12in) in diameter. Quickly brown the sausages all over: you just want to get a bit of colour on the outside, not cook them through. Add the chilli and fennel and cook for another minute.

12.Toss in the onions, potatoes, garlic and peppers and season. Add another couple of tablespoons of olive oil, unless a lot of fat has come out of the sausages (some exude a lot, others don't). Finish with most of the sausage pieces on top.

13.Cook in the oven for 20 minutes. Take the dish out of the oven and stir everything round. Put the tomatoes on top, season, sprinkle on the cheese and drizzle on the remaining oil. Return to the oven and cook for a final 30 minutes to 40 minutes, or until everything is golden and the potatoes are soft, gently stirring in whichever herb you want to use 10 minutes before the end of cooking time.

14.Serve in the dish in which it has been cooked.