Treat yourself to these fabulous veggie sausages packed with Caerphilly cheese.
2 tbsp olive oil
1 garlic clove, finely sliced
1 tsp yellow mustard seeds
pinch ground cumin
pinch ground turmeric
pinch chilli flakes
150g/5oz baby plum tomatoes, quartered
pinch sugar
sea salt and freshly ground black pepper
150g/5oz Caerphilly cheese, grated
90g/3½oz fresh white breadcrumbs
3 spring onions, finely chopped
1 tbsp chopped chives
1 small sprig thyme
2 pinches English mustard powder
2 free-range egg yolks
1 free-range egg, lightly beaten
90g/3½oz fresh white breadcrumbs
3 tbsp olive oil
For the relish, heat the olive oil in a pan over a medium heat and add the garlic and mustard seeds. When the mustard seeds start to pop, add the other spices and fry for 30 seconds. Stir in the tomatoes and sugar, season, to taste, with salt and freshly ground black pepper and bring to a simmer. Cook for about five minutes, or until the tomatoes start to collapse. Set aside.
For the sausages, mix all the sausage ingredients together in a large bowl and season, to taste, with salt and freshly ground black pepper. Divide the mixture into four and shape into sausages.
Beat the egg in a bowl and sprinkle the breadcrumbs onto a plate. Dip the sausages into the egg then coat in the breadcrumbs and set aside on a plate. Heat the olive oil in a frying pan over a medium heat and fry the sausages for 10-12 minutes, turning occasionally, until cooked through and golden-brown.
Meanwhile, for the charred baby gem salad, heat a griddle pan over a high heat. Brush the lettuce and spring onions with a little of the oil then place in the griddle pan, sprinkle with salt, and griddle for 3-4 minutes, turning once, until charred in places.
Transfer to a bowl, drizzle over the remaining olive oil and the lemon juice and zest and season, to taste, with salt and freshly ground black pepper. Sprinkle over the parmesan.
To serve, arrange the baby gem salad on two plates and top with the sausages. Spoon the relish into small dishes and put on the plates. Garnish with the parsley.
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