PORK AND FENNEL SAUSAGES WITH ZUCCHINI

serves 4 2 Tbsp oil for cooking

4 pork and fennel sausages

1 onion, sliced thinly

6 fresh tomatoes

4-6 zucchinis

2 cloves garlic, sliced thinly

salt and freshly ground pepper

drizzle of fresh basil pesto or 4 fresh basil leaves, torn

extra virgin olive oil MethodTo begin you need to peel the tomatoes and i do this by removing the eye (the green core) with a small sharp knife and cut a small cross lightly through the skin on the other end, repeat with all the tomatoes. Place them in a heat proof bowl and pour over boiling water (from the kettle) and let the tomatoes sit for a couple of minutes or until you see the skin crack. Remove immediatley from the water and peel off the tomato skin, cut the tomatoes into rough chunks and set aside.

Place large heavy based fry pan onto a moderate heat and add the oil. Add the pork and fennel sausage meat by holding the sausage and squeezing out the flesh so that it looks like little meat balls, add directly to the pan and cook until it begins to colour, add the onions and cook for a further 3-5 minutes or until the onions are soft and sweet. Add the garlic and allow this to cook for a few minutes more so that it removes a little of the punchy flavour. Add the zucchinis and toss in the oil so that it coats and soaks up the flavours. Add the roughly chopped tomatoes, sprinkle with a little salt and pepper and allow to cook for a further 5 minutes or until the zucchini starts to soften and the tomatoes go mushy and juicy, add basil leaves if using and stir lightly. Serve with good quality grilled bread and drizzle with fresh basil pesto and good quality extra virgin olive oil (Dumford Grove).