1 tbsp soft brown sugar
1 tsp sesame seeds
50ml/2fl oz white wine
½ cooking apple, such as a Bramley apple, peeled, sliced
3 asparagus spears
1 tbsp olive oil
salt and freshly ground black pepper
3-4 slices cooking chorizo, fried in a dry frying pan until crisp, to serve
For the sausages, fry the sausages in a dry frying pan for 2-3 minutes, turning occasionally, until golden-brown on all sides. Add the sugar and sesame seeds and fry for a further 1-2 minutes, or until the sugar begins to melt, then pour in the wine and bring to the boil.
Add the apple slices to the pan, bring to the boil again, then reduce the heat until the mixture is simmering. Simmer for 6-8 minutes.
For the asparagus, mix the asparagus spears with the oil in a bowl, until coated, then season, to taste, with salt and freshly ground black pepper. Heat a griddle pan and cook the asparagus spears for 5-6 minutes, turning regularly, until the asparagus spears are tender and golden-brown and griddle marks appear on all sides.
Serve the sausages and caramelised apple with the crisp chorizo on top and the asparagus to the side.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Stuffed chicken breast wrapped in pancetta
See more Gino D'Acampo recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
