Quick Vegetarian Panacelty Dish

1. Slice the Lincolnshire sausages on a jaunty angle and pan fry them until cooked.

2. Fry the bacon lardons until crisp.

3. Peel and slice the seasonal gold potatoes, then boil them until tender.

4. Mix the cornflour with a little cold water to form a slurry.

5. Dissolve the vegetable stock pot in water, preferably using the potato cooking water.

6. Add gravy browning, the cornflour slurry, black and white pepper, onion salt, and marmite truffle flavour to the stock, then heat and stir until thickened.

7. Combine the fried sausages, bacon lardons, boiled potatoes, and the thickened sauce in a pan and heat through until well mixed.

Notes

1. This quick version is a variation of traditional Panacelty, which may include caramelized onions or other ingredients depending on family recipes.