Method

1.  Cut the skins off the sausages and break the meat up into little pieces. Heat the olive oil  in a large non-stick frying pan and then fry the sausage meat until brown. Continue to break it up, so it’s mince like.

2.  Remove with a slotted spoon to a plate, leaving the fat in the pan. Now add the carrots and celery and saute them for about 5 minutes, add the garlic. Stir together over the heat for a couple of minutes but don’t let the vegetables catch.

3.  Now stir in the passata, fennel seeds and lemon zest. Add the sausage meat back into the pan and season with salt and pepper. Simmer gently for 10 minutes.

4.  In the meantime pour the cooked spaghetti with 2 TBS of its cooking water into a bowl, pour in the creme fraiche and stir until completely covered.  Stir in the basil and season with a little salt and pepper.

5.  Pour your sausage sauce into large oven proof dish with high sides. Cover with the spaghetti. Don’t mix it in - the spaghetti is acting like a pie lid!

6.  Break the mozzarella up and dot it over the top. Sprinkle over the cheddar and then put into the oven and cook for 15 minutes or until it’s golden brown and crispy on top.