Ingredients

Method

• olive oil, for frying
• 500 g good-quality pork bangers
• 2 red onions, sliced
• 2 fennel bulbs, sliced
• 2 green apples, cored and cut into chunks
• sea salt and freshly ground black pepper, to taste
• 3 sprigs fresh thyme, picked
• a small handful fresh sage, leaves picked
• ¼ cup wholegrain mustard
• ¼ cup honey

Method

Ingredients

1. Preheat the oven to 200ºC. Place a large cast-iron pan over medium-high heat. Heat a glug of olive oil, then add the bangers. Brown the sausages on both sides, then remove from the pan and set aside.

2. Add another glug of oil to the pan, then toss in the onions, fennel apples, salt and pepper, thyme and sage. Fry and stir occasionally for 5 minutes to get some colour on the fruit and veg. After 5 minutes, remove the pan from the heat.

3. Mix the mustard and honey. Arrange the sausages on top of the fruit and veg in the pan and spoon the honey-mustard over the sausages. Pop the pan into the oven for 20–25 minutes. When everything is golden, glistening, sticky and gorgeous, remove the pan from the oven and let it cool.

4. Garnish with chopped parsley, rocket and lemon zest, and serve.

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Extracted with permission from "The Good Stuff" by Karl Tessendorf and published by Penguin Random House South Africa.