SAUSAGE COMPOTE AND MASH

Serves 4

450g/16oz/1lb pork sausages 2 tomatoes, thickly sliced

1 tbsp olive oil

2 onions, thinly sliced

2 garlic cloves, crushed 100g/3.5oz/½ cup brown sugar 400ml/14 fl oz/1¾ cups cider vinegar

For the mash:

800g/28oz/1.7lb potatoes, peeled 60g/2oz/¼ cup butter 2 tbsp milk

1 Place the sausages and tomato slices on a baking tray lined with foil and grill (broil) for 10-12 minutes until cooked through. Remove from the heat and slice the pork into thick pieces.

2 Heat the olive oil in a saucepan over a medium-low heat. Add the onions, season with salt and pepper and cook for 15 minutes until soft and caramelised.

3 Stir in the garlic and cook for another minute. Add the brown sugar and vinegar and bring to a boil. Reduce the heat and simmer for 20 minutes until the mixture becomes thick.

4 Place the potatoes in a large saucepan of water and bring to a boil. Cook for 20 minutes until tender. Drain and mash with the butter and milk.

5 Stir the pork pieces into the onion compote and gently fold in the roasted tomatoes. Serve over the mash.

Per Serving 590kcals, 31.2g fat (13.3g saturated), 43.5g carbs, 20.9g sugars, 19.5g protein, 4.3g fibre, 0.71 sodium