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Come Fry with Me

4 tb Olive oil
140 g Butter
1 Butternut squash; peeled and roughly chopped
3 sl Lemon
5 tb Freshly chopped thyme
5 Garlic cloves; peeled but left whole
1 lg Potato; peeled and chopped
4 tb Double cream
1 Onion; peeled and thinly sliced
1 ts Salt
4 tb Red wine
2 tb Balsamic vinegar
3 tb Quince jelly
4 Venison sausages
2 Cloves garlic; unpeeled
150 g Sugar snap peas; 1/2 thinly sliced
Thinly sliced rind of 1 orange
1 Red cabbage; thinly sliced
1 tb Clear honey
1 1/2 Lemons; Juice of
1 1/2 Oranges; Juice of
1 bn Flatleaf parsley; stalks removed
Salt and pepper


Preheat oven to 220C/425F/Gas 7.


1 Heat 1 tbsp olive oil and 25g/1oz butter in an ovenproof frying pan. Add the squash, lemon slices, 3 tbsps chopped thyme and 3 garlic cloves. Season.


2 When the pan is hot, put in the oven and continue to cook for 10-15 minutes or until the squash is tender. Put the potatoes into a pan of salted water. Bring to the boil, cook until tender and then drain.


3 In a saucepan melt 25g/1oz butter with the double cream. Put the squash and the other ingredients from the pan in a blender and mix. Add the potato and butter and cream mix and blend for 10 seconds. Season and keep warm.


4 Heat a pan and dry fry the sliced onion, add 1 tsp salt and cook until beginning to brown. Add 1 tbsp chopped thyme, red wine, 1 tbsp balsamic vinegar and 1 tbsp quince jelly. Season and cook until the liquid is reduced to a syrupy consistency. Keep warm.


5 Heat 2 tbsp olive oil and 25g/1oz butter in a frying pan and cook the sausages with the remaining garlic for 10-15 minutes until cooked through. Keep warm.


6 Melt 25g/1oz butter in a small frying pan and cook the whole sugar snap peas and orange rind until the sugar snap peas are glazed and tender. In a frying pan melt 25g/1oz butter, 1/4 cabbage, honey, juice of 1 lemon, 1 tbsp quince jelly and 1 tbsp thyme. Season and cook for five minutes. Keep both warm.


7 Put 1 tbsp olive oil, juice of 1 orange and 1 tbsp quince jelly in a pan and season. Heat through and stir until the quince jelly is dissolved. In a bowl mix the remaining cabbage, sliced mangetouts, juice of 1/2 lemon and 1/2 orange, 1 tbsp balsamic vinegar and flat leaf parsley. Serve on a plate with the hot dressing poured over.


8 Put a spoonful of squash and potato mash on a plate. Top with the sausages, drizzle the gravy around the plate and serve with the mangetout and cabbage.


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