Hot lightening

Method

1. Melt the butter in a heavy-based pan over a medium heat. Add the potatoes and bacon and turn over in the buttery juices.

2. Stir in the fruits, season with salt and pepper, and add the thyme and sugar to taste. Add a small splash of water to stop the potatoes from catching.

3. Cover the pan and cook over a low heat for 30 minutes or until everything is tender and browned. Shake the pan every so often to stop it from sticking. Add another splash of water if everything is becoming too dry.

4. Meanwhile, grill or fry the sausages until cooked through - this should take 15-20 minutes.

5. Check the seasoning of the hot lightening and serve it alongside the sausages.

Cook's note: This dish is also delicious served with savoy cabbage.

Diana Henry found this recipe in Elizabeth Luard's 'European Peasant Cookery' and adapted it for Market Kitchen.

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Ingredients

50g Butter
1kg small new potatoes, halved or cut into small chunks
400g streaky bacon, cut into chunks
1 tart eating Apples, (such as Granny Smith) sliced lengthways
1 Pears, sliced lengthways
2 sprigs fresh Thyme, leaves picked
1 tbsp soft brown sugar
6-12 sausages, depending on size

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