2 potatoes (approx 100g), cut into bitesize chunks.
1 sausage (approx 120g), likewise
2 fat pachini tomatoes (approx 100g), quartered
1 onion (approx 100g), topped and tailed and cut into eight
1 tbsp olive oil
Dried rosemary, dried thyme, salt and pepper to taste
A slosh of white wine
Winter is coming, so it’s time to bring out the comfort foods. This is no English suet pudding – that would be overkill here in Sicily – but has enough oomph to it, with chunky potatoes and dense mouthfuls of meaty sausage, to be cheering on a cool Sicilian evening.
Put all the ingredients into a roasting tin. Add the oil, herbs and seasoning and stir so that everything is coated lightly with oil. Put the roasting tin into a 180 degree oven and give it five minutes for everything to start cooking. Add the white wine (for me, it’s usually the dregs of the large glass that I got stuck into while I was prepping the ingredients).
Leave it all to do its thing for 40 minutes or so, checking it every so often and giving it a quick stir around to prevent burning. Add more liquid as necessary (either to the pan or to your glass).
When the potatoes are cooked through, with golden caramelised edges, and the onions and tomatoes have melded down into translucent, slightly blackened goo, pull the pan out of the oven and dish up into a large bowl. Eat with a spoon, while wearing slippers and listening to soothing music.
Kate Bailward (aka Katja) is a cat-loving, trifle-hating, maniac driver who arrived in Italy in 2009 for a 9-month teaching contract. Three years later she has given up teaching but has no plans to give up Italy.