Gizzi Erskine tasty French aligot with braised Toulouse sausages with mash potatoes casserole on Sunday Brunch.

The ingredients are: 1kg floury potatoes, peeled and cut into quarters, 300ml double cream, 100g Gruyere, 200g Tomme de Savoie, grated, 125g mozzarella, 100g unsalted butter, good grating of nutmeg, sea salt and white pepper.

For the Braised Toulouse Sausages: 1 tbsp olive oil, 4 good-quality Toulouse sausages, 3 onions, thinly sliced, 1 tsp plain flour, 200ml white wine, 500ml fresh chicken stock, from the chiller cabinet, few sprigs of thyme, 1 bay leaf, sea salt and freshly ground black pepper.

See recipes by Gizzi’s in her new book titled: Slow: Food Worth Taking Time Over available from Amazon now.