Pork and stilton sausages with onion mash, and apple and plum spicy relish

Preparation

Place in a pan 1red onion, peeled and finely sliced, 1 clove garlic, finely chopped, 1 large red chilli, deseeded and finely sliced, 100g (4oz) soft brown sugar and 75ml (5tbsp) cider, 1 eating apple, peeled, cored and sliced, 3 plums, stoned and quartered, and a pinch ground allspice, stir well. Bring to the boil.

Cover the pan and cook on a reduced heat until the fruit is soft and the liquid reduced and syrupy, approx 25 minutes. Remove from heat and pour into a sterilised jar and seal. Keeps in a refrigerator for a week or so.

To make the mash, peel 900g (2lb) potatoes and cut into chunks. Place into a pan, cover with water and boil for about 15 minutes until, soft.

While cooking heat 5ml (1tsp) oil in a frying pan and cook 2 onions, sliced over a high heat until golden and crispy.

Drain and mash the potatoes with a knob of butter and a splash of milk and stir through the onions.

Meanwhile cook 450g (1lb) pork and apple sausages under a preheated grill for 12-15 minutes, turning occasionally until cooked through.