Ingredients:

• 12 Cranstons Cumberland Sausages
• 1 tablespoons Rapeseed Oil
• 2 garlic cloves, peeled and chopped
• 200g cherry tomatoes
• 1 each of yellow and red pepper sliced into chunks
• 1 tsp dried oregano
• 500g tomato passata
• 1 tsp sugar
• 1 pack of filo pastry (usually 6-8 sheets)
• 1 x 200g pack of Feta cheese, crumbled

Method:

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Grease a roasting dish and line with baking parchment.

In a medium hot pan cook the sausages, turning frequently until golden brown all over and cooked through. Remove from heat and leave to cool before slicing into bite size pieces.

Whilst the sausage is cooling slightly add the oil into a large pan with the garlic and red or yellow pepper, cook for 3-4 minutes. When soft add the oregano, cherry tomatoes, passata and sugar, simmer for a couple of minutes until reduced slightly. Season to taste. Add the sausage pieces and cook for a further 5 minutes.

Brush your baking dish with a little rapeseed oil and lay in a sheet of filo pastry. Repeat laying in each layer of filo and brushing with oil until you have three layers. Pour in the sausage filling and sprinkle with the crumbled feta.

Fold in the edges of the filo and cover with more layers of filo brushed with rapeseed oil. Place in a preheated oven for 25-30 minutes or until golden and flaky. Leave for 10 minutes before serving with a herby fresh green salad.