Posh Pork Sausage Subs

While the fries are in the oven, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the sausages to the pan and cook, turning regularly, until browned all over, 5-6 minutes. Transfer the sausages to a second oven tray lined with baking paper and bake until cooked through, 15-20 minutes.

While the sausages are in the oven, thinly slice the red onion and pear. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and 1/2 the pear and cook stirring regularly until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onions are caramelising, mix together the mayonnaise and wholegrain mustard (see ingredients list) in a small bowl. TIP: Add less or more mustard depending on your taste preference! Thinly slice the cucumber into half-moons. In a medium bowl, add 1/2 the rocket leaves and the remaining pear. Just before serving add the balsamic vinegar (for the salad), drizzle with olive oil and season with salt and pepper and toss to coat. TIP: This prevents the salad from going soggy!

When the fries have 8 minutes to go, wrap the bake-at-home ciabatta in foil and place directly on the wire racks in the oven and cook until heated through, 6-8 minutes.