Posh Pork Sausage Subs

While the fries are baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the classic pork sausages to the pan and cook, turning often, until browned all over, 5-6 minutes. Transfer the sausages to a second oven tray lined with baking paper and bake until cooked through, 15-20 minutes.

While the sausages are baking, thinly slice the red onion and pear. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and 1/2 the pear and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion and pear are cooking, combine the mayonnaise and wholegrain mustard (see ingredients list) in a small bowl. TIP: Add less or more mustard depending on your taste! Thinly slice the cucumber into half-moons. In a medium bowl, combine 1/2 the rocket leaves and the remaining pear. Just before serving add the balsamic vinegar (for the salad), drizzle with olive oil and season with salt and pepper. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!

When the fries have 8 minutes cook time remaining, wrap the ciabatta in foil and place directly on the wire racks of the oven. Bake the ciabatta until heated through, 6-8 minutes.