Chicken and spinach potato bake

1.Preheat oven to 180°C. Lightly grease an 8-cup baking dish.

2.In a frying pan, heat oil on high. Cook sausages, turning, for 4-5 minutes until browned. Set aside to cool slightly, then slice into 1cm rounds. Place in a large bowl.

3.In same frying pan, sauté onion for 5 minutes until softened. Add to bowl.

4.In a medium saucepan, melt butter on high. Sauté garlic for 30 seconds. Stir in flour, then cook for 1 minute. Remove from heat, then gradually mix in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Stir in ½ cup parmesan, thyme and lemon zest. Season to taste.

5.Toss sauce with sausage mixture, potatoes and spinach. Transfer to dish, then cover with lightly greased foil.

6.Bake for 1 hour. Remove foil, scatter over tomatoes and remaining parmesan, then bake for a further 10-15 minutes until tomatoes are tender. Set aside for 5 minutes before serving. Accompany with salad leaves or seasonal vegetables.