Using a mandolin, thinly slice the mushrooms, salami, and potatoes.
Remove the casings from the sausages and combine the meat
with one tablespoon of Sunday roast seasoning.
To assemble the ratatouille, start with a layer of potatoes,
followed by the sausage mixture, mushrooms, and salami. Build the layers from
the outer edge of a pan towards the centre.
Bake in the oven at 200°C for 15 minutes. Then, add cream
and cheese, and return to the oven until the dish is golden and bubbling.
