Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of water to the boil. Thinly slice the brown onion (see ingredients). Finely chop the garlic. Grate the apple. Grate the carrot (unpeeled).

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the pan is hot, cook the classic pork sausages, turning occasionally, until browned, 5-6 minutes. Transfer to an oven tray lined with baking paper and bake until cooked through, 10-15 minutes.

While the sausages are baking, peel the potato and cut into 2cm chunks. Cook in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter(for the mash), milk and shredded Cheddar cheese. Generously season with salt. Mash with a potato masher or fork until smooth. Cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil (if needed). Add the onion and cook until softened, 4-5 minutes. Add the garlic and apple and cook until fragrant, 2-3 minutes. Add the diced tomatoes with garlic & olive oil (see ingredients), BBQ sauce (see ingredients), water, crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people) and butter (for the sauce). Bring to the boil, then reduce the heat to medium and simmer until reduced slightly, 3-4 minutes. TIP: Add a splash more water if the mixture looks dry!

While the sauce is simmering, thinly slice the cucumber into half-moons. In a medium bowl, combine the honey, vinegar and a generous drizzle of olive oil. Season with salt and pepper. Just before serving, add the carrot, cucumber and mixed salad leaves and toss to coat.

Divide the cheesy mash between plates and top with the sausages. Spoon over the BBQ tomato relish. Serve with the garden salad.