Pork Sausage with Piccalilli

Transfer the halved sprouts and potatoes to a pot or saucepan and cover with a shallow layer of water. Add a generous pinch of salt, then cover with the lid and boil for 10 - 12 minutes. Add the leek and cook for 2 - 3 minutes, then drain and set aside, covered.

Heat a clean frying pan over medium-high heat and fry the onion with the bacon lardons for 3 - 4 minutes. Remove from the pan with a slotted spoon and set aside. Meanwhile, cut the reserved sprouts into half rings. 

Melt the butter in the same pan and fry the sausage for 3 - 4 minutes until evenly browned. Cover with the lid and fry for 5 minutes, then add the chopped sprouts and fry for 7 more minutes. Toss occasionally so as to prevent the sprouts from burning.

Mash the potatoes with the milk, mustard and Belgian spice mix (see Tip). Season to taste with salt and pepper, then stir in the onion and bacon lardons.

Tip: the Belgian spice mix is quite strong, so take care to only add a little bit at first and then taste, adding more if preferred.