I LOVE THE TIME OF YEAR for the Cuisine Artisan Awards as there is always such a range of interestin­g products. The beauty of our finalists is that they are thoughtful­ly made and delicious; this means they are perfect just as they are, but great if you want to do a little more with them. I have kept these recipes simple, so as not to detract from the original flavours, and just give you a few ideas for incorporat­ing these products in your cooking.

We really loved the bite of peppery watercress incorporat­ed into the classic Beard Brothers pork sausage, which cuts through the richness of the pork. I’ve taken this one step further adding more fresh leaves to this flavoursom­e pasta dish. Orecchiett­e is perfect for holding the minced sausage, but any other pasta will taste as good.

2 tablespoon­s olive oil

500g Beard Brothers Pork & Cress Sausages 2 cloves garlic, sliced

1 onion, finely chopped

1 fennel bulb, finely sliced, 2 tablespoon­s

chopped fronds reserved zest and juice of 1 lemon 350g-400g orecchiett­e pasta

3 cups loosely packed watercress leaves, torn 2 tablespoon­s pinenuts, toasted (optional) parmesan, to serve (optional)

Bring a large pot of water to the boil and salt well.

Slice the sausages in half and remove and discard the casings. Heat one tablespoon of oil in a large saucepan over a medium-high heat and brown the sausages for about 10 minutes, crumbling to a mince-like texture as you do, then set aside.

Heat the remaining olive oil in the pan and add the garlic, onion, fennel, lemon zest and a good sprinkle of salt and pepper. If you have bits of sausage stuck to the bottom of the pan, you can add a splash of water or white wine and scrape up the bits, stirring them into the vegetables. Cook for 10 minutes, stirring occasional­ly, until it has started colouring up a bit, then add the sausage back and cook for a couple more minutes to heat through.

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