SUMMER SAUSAGES

I spent a very wet Saturday stomping around Broadway market, sheltering under green-striped tarpaulins, standing nose to nose with the marketeers. I scooped up two old cushions, a greedy burger form Lucky Chip, two corn on the cob and a couple of peculiarly shaped courgettes. Despite the sodden shoes and soggy mop, it was quite a perfect day. 

This sausage dish is a great cheerer on a wet day and needs very few ingredients to give a great supper. Get bonne saucisse, a bunch o' cherry tomatoes, strange courgettes and an onion. And that's pretty much it. I love it. 

SUMMER SAUSAGES

serves 4

1 tbsp olive oil

8 pork sausages

1 large echalion shallot, sliced

3 garlic cloves, crushed 

20 cherry tomatoes

2 courgettes (custard white are fun)

1 tbsp passata

50ml water

salt and pepper

handful sweet basil, torn

Heat up the olive oil in a large, deep frying pan over a medium heat. When hot, add the sausages and cook for 10 minutes with a lid on, turning occasionally to brown evenly.

Chop the sausages with a wooden spoon and add the onion and garlic. When the onion has softened, throw in the tomatoes. Cook for 5 minutes and add the courgettes. Season and stir.

Now add the passata and the water and simmer for 5 minutes. When the sauce has reduced, tear up the basil and stir through. Serve with a well-dressed salad and a hunk of bread for mopping. Dead cosy like.