Toasted Ciabatta Sausage Sandwich and Burst Tomato Butter Sauce

Meanwhile, pop the sausages onto a baking tray.

When the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Meanwhile, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.

Halve the ciabatta.

Cut half the baby plum tomatoes in half. Keep the remaining tomatoes whole.

When the chips have 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the whole baby plum tomatoes tomatoes and cook until they have softened and lightly charred, 5-6 mins. Season with salt and pepper.

Meanwhile, toast the ciabatta halves in your toaster until golden.

Once charred, use the back of a spoon to carefully squish and burst the tomatoes.

Stir the redcurrant jelly, ketchup and butter (see pantry for both amounts) into the burst tomatoes until the butter has melted and the sauce has come together and thickened, 2-3 mins. Season with salt and pepper.

Toss the baby leaves and halved tomatoes through the salad dressing.