Instructions: 1 Heat 1 tbsp olive oil in a griddle pan, add the sausage and cook for about 15-20 minutes, turning regularly, or until cooked through.

2 Wrap the grated potato in a clean tea towel and squeeze to wring out any excess moisture.

3 Finely shred half the red cabbage and mix with the potato, 2 tbsp chopped herbs and 1/4 onion. Heat 1 tbsp olive oil in a frying pan, add the potato mixture and flatten into a thin layer. Cook for a few minutes on each side until cooked through, golden brown and crisp.

4 For the Chutney: Heat 1 tbsp olive oil in a pan. Chop the remaining cabbage and add to the pan with half the onion, pinch each of paprika and chilli powder, 1/2 tbsp chopped herbs and 1 clove chopped garlic.

5 Add 150ml/ 1/4 pint mead, Dijon mustard and a dash of balsamic vinegar and cook gently for 5-8 minutes until tender. Mix the arrowroot with a little water to make a paste, stir into the chutney and bring to a simmer, stirring. Season.

6 Heat 1 tbsp olive oil in a pan. Add 1/4 onion, cook gently for a few minutes, add 150ml/ 1/4 pint mead and then simmer rapidly to reduce by about half.

7 Add the chicken stock, dash of balsamic vinegar and bring to the boil.

Whisk in the cold butter and season. Heat a wok, add the spinach and cook quickly to wilt. Add a pinch of freshly grated nutmeg and season.

8 Place the rosti on a plate, arrange the small piles of spinach around the edge and sit the sausage on top. Spoon the chutney over the sausage and drizzle the sauce around the edge.

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