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

Heat a large frying pan to a medium-high heat with a drizzle of olive oil. When the pan is hot, add the classic pork sausages and cook, turning occasionally, until browned, 5-6 minutes. Transfer the sausages 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. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter (for the mash), milk, salt and shredded Cheddar cheese to the saucepan with the potato. 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, 3-4 minutes. Add the diced tomatoes with garlic & olive oil (see ingredients list), BBQ sauce, 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.

While the sauce is simmering, combine the honey, white wine vinegar, a generous drizzle of olive oil and pinch of salt and pepper in a medium bowl. Just before serving, add the carrot, pear 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 pear salad.