Instructions: 1 Coarsely mince or chop the meat, put into a bowl and add the shallots, egg, garlic, yoghurt or cream, herbs, 1 tbsp coriander, cardamom, cayenne, brandy, breadcrumbs, salt and pepper.

2 Knead the mix together and mould into little sausage shapes, each weighing about 2 oz. Mix 3 tbsp coriander with 3 tbsp olive oil and brush over each sausage.

3 Cover by wrapping the whole sausage in a piece of caul. Chill in the fridge for one hour.

4 For the Redcurrant Compote: Place the sugar, vinegar and orange juice into a small pan and heat gently until dissolved. Raise the heat and cook until forming a light syrup. Stir in the redcurrants and cook until starting to burst. Remove from the heat and cool - it will thicken as it cools.

5 Lay the prepared vegetables on a roasting tray and season with coarse salt and pepper. Drizzle a little olive oil over and cook in an oven set at Gas 6/200c/400f for 20 minutes.

6 Cook the sausages in a frying pan with a little hot oil. To serve, place the roasted vegetables in the centre of the plate, sit one sausage on top and spoon a little of the compote to the side.

NOTES : If you cannot or do not want to use pigs caul, then use rindless streaky bacon. For best results stretch the streaky bacon to make it as thin as possible by simply pressing the side of a kitchen knife over the bacon.

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