French onion sausage casserole

Method

1. Cut the bacon rashers in half, stretch each piece by running the back of a kitchen knife blade along it, then wrap one around each chipolata. Heat the oil in a medium hob-safe casserole, add the pigs in blankets and brown over a medium-high heat for 4-5 minutes. Set aside.
2. Add a splash more oil if needed, along with the butter, then add the onions and a plenty of salt and black pepper. Fry gently for 5-6 minutes until starting to soften. Stir in the garlic, then cover and simmer for 15 minutes, stirring once or twice, until the onions have softened and turned deep brown.
3. Stir the flour into the onions, then cook for 1-2 minutes. Add the sherry, stock pot and 500ml hot water from a just-boiled kettle. Stir to combine, then add the browned pigs in blankets and the thyme. Simmer on a low-medium heat for 20 minutes until rich, thick and saucy.
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4. Meanwhile, heat the grill to high. Toast the baguette slices on each side. Spread with the mustard, then scatter with the grated cheese. Cook under the hot grill for 3-4 minutes or until the cheese has melted and is bubbling and golden. Stir a splash more sherry and the sherry vinegar into the casserole, season to taste, then serve with the cheese toasts, extra thyme leaves and some greens, if you like.