Guest chef

Tom Daley

Double Olympic medallist Tom Daley trains for up to six hours a day – but in between training he's found time to write a cookbook, Tom's Daily Plan (Harper Collins, £16.99). It's a compilation of his favourite recipes, many with a healthier slant.

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Tom Daley's healthier sausage casserole

  • Serves 2
  • Prep 25 mins
  • Total time 50 minutes
3.2/5 rating (5 votes)
Tom Daley's healthier sausage casserole
Tom Daley's healthier sausage casserole

step by step

  • 1Sauté the red onion in the oil in a small casserole for 5 minutes over a medium heat, until it starts to soften. Stir in the thyme and garlic, season; cook for 1 minute. Remove to a plate.
  • 2Add the sausages to the pan and brown on each side; return the onions, add the butter and flour. Cook, stirring, for 1 minute. Slowly add the stock, stirring to make a smooth sauce. Stir in the tomato purée and Worcestershire sauce.
  • 3Put the lid on, bring to a gentle simmer; reduce the heat to low. Cook, covered, for 20-25 minutes, stirring every now and then.
  • 4Meanwhile, put the root veg in a pan, cover them with cold water and add salt. Put a lid on; bring to the boil. Simmer for 20-25 minutes until the veg are tender. Drain, then tip them back into the pan; leave for a minute or so to steam dry. Add the milk and butter; season and mash.
  • 5Serve with the sausages and gravy, parsley and green veg.
  • Recipe photograph by Dan Jones

    Recipe taken from Tom's Daily Plan 

You will need

  • 1 red onion, in thin wedges
  • 1 tsp olive oil
  • 3-4 thyme sprigs
  • 1 garlic clove, sliced
  • 4 pork and herb sausages (we used reduced fat)
  • 5g (1 tsp) butter
  • 2 tsp plain flour
  • 250ml hot beef stock
  • 1 tsp tomato purée
  • a good splash of Worcestershire sauce
  • a handful of chopped parsley and green vegetables, to serve

For the root vegetable mash

  • 1 large parsnip, chopped
  • 1 large carrot, chopped
  • 150g wedge of swede, chopped
  • 50ml milk
  • 10g (2 tsp) butter

+ Nutritional Information