Melt the butter in a large, non-stick frying pan (skillet). Add the onion and mushrooms and fry over a medium heat for 5 minutes, stirring occasionally until soft. Scoop the onion and mushrooms out of the pan and set aside.

Tear the meat of each sausage into 6 pieces. Add the sausage and bacon pieces to the pan with a little oil, if needed. Fry over a medium heat for 5 minutes, turning regularly, until cooked through. Stir in the paprika and garlic and fry for 1 minute.

Return the onion and mushrooms to the pan, along with the soured cream and stock.

Season with salt and pepper and gently bring the sauce to the boil. Stir in the spinach and parsley, then simmer for 3 minutes over a medium heat until the sauce has reduced a little and the spinach has wilted.

Serve on a bed of tagliatelle or rice, if you like, with some steamed vegetables.

Tips and Swaps

If, like me, you’re not the biggest fan of mushrooms, cut them slightly thicker so they’re easier to remove for any mushroom-haters, or swap them for finely sliced Savoy cabbage.

Make this vegetarian by using veggie sausages and bacon. Fry the sausages whole, then cut them into equal-sized pieces when cooked.

You can use reduced-fat soured cream if you prefer. I’ve tried it and honestly couldn’t taste the difference.