Preparation Time 10 Mins, Cooking Time 30 Mins

12 Free Range Berkshire Pork Sausages

2 tbsp olive oil

12 shallots

300g spinach leaves

75g Butter

4tbsp grated parmesan

250g Merchant Gourmet 1-minute polenta

Method

Heat the oven to 375F/190C/gas mark 5 and boil the kettle. Smear sausages with oil and arrange in a roasting pan with unpeeled shallots. Cook, turning half-way through, for 25 minutes or until golden brown and the shallots very soft. Meanwhile, poor boiling water into a pan, return to the boil, add one tbsp salt and the spinach. Boil for a minute. Drain and cool, then squeeze to remove excess water.

When the sausages are ready, remove the skins from the shallots and keep both warm. Pour 1 litre of boiling water into a spacious pan. Add 1/2 tsp salt and return to the boil. Add the polenta in a steady stream, reduce the heat and stir with a wooden spoon for one minute as it thickens. Stir in the butter, parmesan and spinach. Divide between four warmed dinner plates and add 3 sausages and 3 shallots to each.

Sausage and Apple Meatballs (serves 4)

Preparation Time 10 Mins, Cooking Time 30 Mins

400g Free Range Berkshire Sage Sausages/ sausage meat

2 onions

6 tbsp olive oil

1 Bramley cooking apple (approx 50g)

1 lemon

1 tbsp smooth Dijon mustard

500g chard, cima di rapa or other leafy brassica

4 medium potatoes (approx 600g)

2 tbsp mascarpone

Method

Finely chop the onions. Gently soften and brown in 2 tbsp olive oil for about 8 minutes. Run a sharp knife down the sausages and peel away the skins. Form 4 meatballs from each, rolling between your palms. Drop the sausage balls into the onion and brown. Peel, core and chunk the apple. Toss with lemon juice and add both to the meatballs. Season, reduce heat and cover and cook for fifteen minutes, stirring half way through. Stir the mustard into the apple, making a creamy sauce.  

To make the rosti, grate unpeeled potatoes on the large hole of a cheese grater and mix with the mascarpone. Divide into 4 mounds. Heat oil in a pan and when very hot, remove from the heat and use a fish slice to quickly spread a mound over the base of the pan. When the underside is brown, flip and cook the other side.

Divide the meatball mixture between 4 plates. Serve with the chard on side plates to avoid making the rosti soggy.