Pork Sausages & Tomato Relish

If cooking double the sausages, cook them in the pan in batches for best results.

While the sausages are baking, peel the potato and cut into 2cm chunks. Cook the potato in the saucepan of boiling water until easily pierced with a knife, 10-15 minutes. Drain and return 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, simmer until reduced slightly, 3-4 minutes.

While the sauce is simmering, thinly slice the cucumber into half-moons. In a medium bowl, combine the honey, 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.