FRANKFURTERS AND RADICCHIO

Precooked, reconstituted, over-processed pork. What's not to love? There's something about the oh-so-slippery frankfurter - the pop as you bite, the flop as you pick up, the salt as you chew, and the eight more after that - that rocks my boat. Once in a while (and, frankly, not often enough) they hit it. Bop.

Hell, why not wrap one up in a pancake for breakfast tomorrow?

FRANKFURTERS with CREAMY RADICCHIO and NEW POTATO HASH

eaten in utter joy with co-frank-lover Clara

serves 2

4 small new potatoes

knob butter

1 clove garlic, chopped and crushed

1 head of radicchio, shredded

100ml double cream

salt and pepper

6 frankfurters

Bring a small pan of water to the boil. When boiling, drop in the potatoes and turn to a simmer. Cook for 15 minutes until softer than you'd usually cook them. Take off the heat and leave in the water.

Meanwhile, fry the butter over a medium heat in a saucepan and, simultaneously, add the garlic and shredded radicchio. Stir through and cook until the radicchio is slightly wilted. Now push the radicchio aside and add the frankfurters. Cook until the skin is browned and they are hot through.

Remove the sausages to a piece of kitchen towel. Drain the potatoes and add to the radicchio. Crush them slightly with the back of the wooden spoon.

Add the cream to the radicchio mix and bring to a simmer for 1 minute. Season and serve alongside the frankfurters. Fabulous with Annie Bell's mustardy Savoy coleslaw (as seen in photo).

Pure unadulterated - apart from the meat - heaven.