1tbsp olive oil, plus extra for greasing
1 onion, finely chopped
450g pork sausages, meat removed from casings
250g kale, tough stems discarded, the remainder chopped
Salt and freshly ground black pepper
500g potatoes, peeled and thinly sliced
500g swede, peeled and thinly sliced
300ml double cream
250ml milk
3 medium eggs
4 prosciutto slices
40g Parmesan, grated
1 Preheat the oven to 180°C (fan oven 160°C, gas mark 4). Grease a 2ltr rectangular ovenproof dish. Heat the oil in a large frying pan over a medium heat. Fry the onion for 2-3min, until tender. Add the sausage meat and fry, stirring to break up lumps, for 5min or until browned. Stir in the kale, season with salt and pepper, and remove from the heat.
2 Bring a large saucepan of water to the boil, add the potato and swede and blanch for 1min or until the water returns to the boil. Drain, rinsed under cold running water, then pat fry with a tea towel or kitchen paper.
3 Arrange a third of the potato and swede slices in the base of the prepared dish. Spoon over half the kale mixture. Repeat the layers, finishing with the final third of the potato and swede.
4 Whisk the cream, milk and eggs together in a jug. Season. Carefully pour the mixture over the layers. Cover with a piece of greased foil and bake for 45min.
5 Remove the foil, lay the prosciutto slices on top and scatter over the Parmesan. Bake uncovered for 10min or until the prosciutto is crisp. Serve with vegetables or salad.
Place the ovenproof dish in a baking tray before placing in the oven – this will catch any overflow during cooking so your oven stays clean.