Pork and stilton sausages with apple and plum relish

Method

1. Combine the red onion, garlic, chilli, brown sugar, cider, apple, plums and a pinch of ground allspice; stir well and bring to the boil.

2. Cover the pan and turn down the heat. Cook until the fruit is soft and the liquid reduced and syrupy -this should take about 25 minutes. Remove from the heat; pour into a sterilised jar and seal. The relish will keep in a refrigerator for a week or so.

3. To make the mash, peel the potatoes and cut into chunks. Place into a pan, cover with water and boil for about 15 minutes, until soft.

4. While the potatoes are cooking, chop the onions. Heat the oil in a frying pan and soften the onions over a high heat until golden and crisp. Drain and mash the potatoes with a knob of butter and a splash of milk and stir through the onions.

5. Meanwhile cook the sausages under a preheated grill for 12-15 minutes, turning occasionally until cooked through.

6. Serve the sausages with the onion mash, and apple and plum spicy relish.

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Ingredients

450g pork and Stilton sausages

For the relish

1 red onion
1 garlic clove
1 large red chilli, seeds removed and finely sliced
100g soft brown sugar
75ml cider or apple juice
1 apple
3 Plums
pinch ground allspice

For the mash

900g Potatoes
1 tsp vegetable oil
2 Onions, sliced
1 tsp Butter
splash Milk

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