Sausage, potato and pea au gratin

1.Preheat oven to moderate, 180°C. Lightly grease 4 x 1-cup ramekins. Sprinkle each evenly with breadcrumbs.

2.Heat oil in a large frying pan on medium. Cook sausages 8-10 minutes, turning, until browned Remove. Slice.

3.Add leek to same pan. Saute 2-3 minutes, until tender. Remove from heat.

4.Thinly slice potatoes. Arrange some of the potato over base of each ramekin and top with a little sausage, leek and peas. Season to taste. Continue layering with remaining ingredients. Arrange ramekins on an oven tray.

5.In a medium saucepan, combine milk, onion and bay leaf. Bring to boiling point on medium heat. Remove. Set aside 5-10 minutes to infuse flavours. Melt butter in a saucepan on medium heat. Add flour and cook, stirring, 1 minute. Remove from heat. Strain warm milk into jug. Gradually whisk into roux until smooth. Return to heat and cook. stirring constantly, until mixture boils and thickens. Reduce heat to low and simmer 3 minutes. Add nutmeg and season to taste.

6.Pour béchamel evenly between ramekins. Sprinkle with cheese. Bake 20-25 minutes, until potato is cooked through and top is golden. Set aside 5 minutes before serving.