Serves 6

Sausages

12 good-quality pork sausages

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2 tablespoons red currant jelly

1 teaspoon lemon juice

Leek and parsnip mash

700g/1½ lb leeks, sliced

700g/1½ lb parsnips, quartered

1 clove garlic, peeled

150ml milk

1 tablespoon chopped parsley

1 tablespoon grated parmesan cheese

Onion marmalade

400g/14oz red onions, chopped

2 tablespoons red wine vinegar

2 tablespoons brown sugar

1 tablespoon soy sauce

3 tbsp olive oil

Salt and freshly-ground black pepper

  • Preheat the oven to 190°C fan/Gas mark 7. Put the sausages into a small roasting tin. Mix the red currant jelly and lemon juice and spoon it over the sausages. Roast the sausages for 35 minutes, turning them once halfway through the cooking time.

  • Meanwhile, put the leeks, parsnip and garlic in a pan of salted water. Bring to the boil, then simmer for 15-20 minutes, until tender. Drain the vegetables, return to the pan to dry them out on a low heat for a few minutes.

  • In the meantime, make the onion marmalade.Heat the olive oil in a frying pan and gently fry the onions for 15 minutes. Add the vinegar, sugar and soy and cook for fi ve minutes, until the onions are

    really tender. Season to taste.

  • To finish the mash, heat the milk in a pan until it is warm. Then place in the food processor with the leeks, parsnips, parsley (reserving a little for garnishing) and Parmesan cheese. Whiz the mixture until it is smooth. Return the puree to the pan and reheat over a low heat

    until warm, seasoning to taste.

  • Serve the sticky sausages on the leek mash with a spoonful of onion marmalade and garnished with the reserved parsley.