Pork Sausages & BBQ Tomato Relish

Heat a large frying pan to a medium-high heat with a drizzle of olive oil. When the pan is hot, add the classic pork sausages and cook, turning occasionally, until browned, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through, 10-15 minutes.

While the sausages are baking, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk, salt and shredded Cheddar cheese to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil (if needed). Add the onion and cook, until softened 4-5 minutes. Add the garlic and apple and cook until fragrant, 3-4 minutes. Add the diced tomatoes with garlic & olive oil (see ingredients list), BBQ sauce, water, crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people) and butter (for the sauce). Bring to the boil, then reduce the heat to medium and simmer until reduced slightly, 3-4 minutes.

While the sauce is simmering, combine the honey, white wine vinegar, a generous drizzle of olive oil and pinch of salt and pepper in a medium bowl. Just before serving, add the carrot, pear and mixed salad leaves and toss to coat.