Honey Mustard Sausages

While everything cooks, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Peel and grate the garlic (or use a garlic press). In a small bowl, mix the breadcrumbs and the oil (see ingredients for amount). Season with salt and pepper. Heat a drizzle of oil in a large frying pan on medium high heat. When hot, add the leek and season with salt and pepper. Stir fry until the leek is soft, 4-5 mins.

Meanwhile, pop the sausages on a lightly greased baking tray. Bake them on the top shelf of your oven until golden, about 20-25 mins, turn halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle. If your sausages are ready a little ahead of your onions and gratin, simply remove and cover with foil.

Stir the garlic into the leek and cook for 1 minute more. Pour in the water (see ingredient list for amount) and chicken stock powder. Bring to the boil. Reduce the heat slightly and simmer until reduced by half, then mix through the creme fraiche and remove from the heat. When ready, stir in the drained potato and fennel, pour into an oven dish. Sprinkle over the crumbs, bake on the top shelf of the oven until golden, 10-15 mins, move the sausages to the middle shelf.

Wash out your frying pan and pop it back on medium heat with a drizzle of oil. Halve, peel and thinly slice the onion. When hot, add the red onion with a pinch of salt and pepper and cook until really nicely softened, 8-10 mins. Stir occasionally. Once nice and soft, add the balsamic vinegar, sugar and water (see ingredient list for both amounts) and simmer until really sticky, 2-3 mins. Remove the pan from the heat.