Pork bangers with caramelised onions in sweet potato pouches

Take your time when caramelising the onions and you’ll be rewarded with the most delicious flavour. Because this sauce takes a while to prepare, it is worthwhile doubling the recipe and storing the remainder in the fridge for another meal.

Serves 8 Preparation time: 35 minutes Cooking time: 45 minutes Oven temperature: 200°C

• 8 small orange sweet potatoes (about the size of the pork bangers) • 30ml each butter and olive oil • 2 large onions, peeled and thinly sliced • 125ml cider • 15ml brown sugar • 3 sprigs thyme • 1 garlic clove, finely chopped • 8 good quality pork bangers • 15ml flour • 125ml stock • Worcestershire sauce • 15ml balsamic vinegar • a sprinkling of fresh basil

1 Prick the sweet potatoes all over with a fork, place on a baking tray and bake in a preheated oven until tender; turn over after 10 minutes. Depending on the size, the cooking time should be between 25 to 35 minutes.

2 Melt the butter and oil together and sauté the onions slowly for a few minutes. Add the cider and cook gently for 10 minutes with the lid on until the onions are soft. Remove the lid; add the sugar, thyme and garlic and fry until golden and fragrant. Remove from the pan.

3 Fry the sausages until browned all over (about 10–15 minutes). Stir in a generous dollop of caramelised onions and the flour and stir-fry for a minute. Gradually add the stock and simmer for about 5 minutes. Stir in a dash of Worcestershire sauce, season to taste with the vinegar, salt and pepper. Make an incision in each cooked sweet potato, add a sausage and sauce to each and sprinkle basil on top for a delicious fresh flavour. >>