BUBBLE AND SQUEAK WITH HONEY ROASTED SAUSAGES

(Serves four)

INGREDIENTS:

450g cooked creamy mashed potato

1 small cabbage, finely shredded

1 onion, finely sliced

30ml vegetable oil

450g pork sausages

15ml clear honey

25g flaked almonds

PREHEAT oven to 200c, 400f, gas mark 6. Place the sausages in a roasting pan and place in oven for 20 minutes. Ten minutes before end of cooking time, drizzle over the honey and sprinkle with almonds, cook until golden.

For the bubble and squeak, plunge the cabbage into boiling water for five to six minutes, drain thoroughly and mix with mashed potato. Heat 15ml of oil in a frying pan and cook the onion until softened, add to the cabbage and potato and season well. Add fresh herbs such as chopped parsley and chives for extra flavour if you wish.

Heat the remaining oil, take tablespoons of the mixture and shape into round cakes. Cook them in oil until crisp and golden on both sides. Serve with the sausages.