Categories: May

Ingredients

• 4 thick, plump sausages
• 2 tbsp olive oil
• 12 baby plum or cherry tomatoes
• pinch dried chilli flakes
• 2 tbsp crème fraîche
• 4 fresh all-butter croissants
• 100g Emmental cheese, coarsely grated
• fresh flatleaf parsley, torn, to garnish

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Split the skin on the sausages and squeeze out the meat. Discard the skins.

2. Heat the oil in a frying pan and crumble in the sausage meat. Cook for 4-5 minutes, stirring occasionally until browned and slightly crisp in places. Cut the tomatoes in half and add to the pan. Cook for 3-4 minutes, stirring occasionally until the tomatoes are wilted. Add the chilli flakes and stir over the heat for 1 minute. Add the crème fraîche and cook for 1-2 minutes until thickened.

3. Make a split down the centre of each croissant. Stir 75g of the Emmental into the sausage mixture, then divide between the croissants. Put on a baking tray and sprinkle the remaining cheese over the top. Bake for 5 minutes until they are hot and the cheese has melted. Garnish with torn parsley. Serve hot or warm.

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