Pork Sausages & BBQ Tomato Relish

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the pan is hot, cook the classic pork sausages, turning occasionally, until browned, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through, 10-15 minutes.

While the sausages are baking, peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter (for the mash), the milk, salt and shredded Cheddar cheese, then mash with a potato masher or fork until smooth. Cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil (if needed). Cook the onion until softened 4-5 minutes. Add the garlic and apple and cook until fragrant, 3-4 minutes. Add the chopped tomatoes (see ingredients), BBQ sauce (see ingredients), water, beef-style stock powder and butter (for the sauce). Bring to the boil, then reduce the heat to medium and simmer until reduced slightly, 3-4 minutes.

In a medium bowl, combine the honey, white wine vinegar and a generous drizzle of olive oil. Season with salt and pepper. Add the carrot, cucumber and mixed salad leaves and toss to coat.