Ingredients

8 x Porkinson Oxford Sausages (new variety)

12 x semi-dried apricots (sliced)

2 x courgettes – cored and diced

8 x new potatoes – sliced into 5mm rounds

2 x tomatoes – sliced, de-seeded and diced

¼ x bunch of coriander sprigs

2 x garlic cloves – crushed

12 x peeled baby onions

1 x sliced white onion

2 x bay leaves

1 x tbsp. tomato purée

1 x tbsp. finely sliced raw ginger

1 x tsp. ground coriander

½ x tsp. ground cinnamon

1 x tsp. ground cumin

1 x good pinch of saffron strands

1 x cinnamon quill

24 x almonds – salted and smoked

Method

Gently fry baby and white onions, garlic, ginger and bay leaves in olive oil, until golden. Add the new potatoes and cook for 2 minutes over a moderate heat. Gently stir in the dried spices and saffron strands and cook for a further minute. Add the tomato purée and enough water to create a medium-thick consistency. Bring to the boil, add the apricots. Cover and cook in a low oven (140oC for 30 minutes). Meanwhile fry the sausages – enough to colour. Drop the courgettes into boiling water and then refresh in cold water. Remove from oven, stir in almonds and sausages and cook again in oven for 15 minutes. Stir in diced tomato, adjust seasoning and sprinkle with coriander. Serve with saffron-scented rice.