Preheat oven to Gas Mark 6 (400'f/200'c)

1. Grease a 4 litre casserole dish
2. Line the bottom and sides of the dish with potato slices and layer on top with sausage, egg and tomatoes. Sprinkle lightly with sage, garlic, pepper and salt. Pour on half of the Soured Cream.

Repeat step two and top with a final layer of potatoes. Compress with a plate.

Cover the surface with bread and then spread with butter and sprinkle on the garlic granules.

Cook uncovered for 50 minutes until the surface is golden brown.

Serve with plenty of crusty white bread.

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