Once bitten, forever smitten!

Graham's favourite, porky midweeker
Potatoes, sausages, mustard and marmalade    Porky midweeker
Cooking time: 40-50 mins    Serves 4  
 
Ingredients

    Preparation method

750g baby new potaoes

2 tbsp olive oil

8 Porky Whites of your choice (Graham's favourites for this recipe are the trusty 'Surreys').

3 generous tbsp of medium-cut orange marmalade

2 tbsp wholegrain mustard

150ml sweet cider

a few sprigs of fresh rosemary

   1. Preheat your oven to 180°C (fan-assisted) or 200°C/gas 6 (conventional). Halve or quarter the new potatoes into bite-size pieces and sprinkle them into a roasting tin. Drizzle them with the olive oil and roast for 10 minutes.
2. Add the uncooked Porky Whites to the tin and mix them in and amongst the potatoes. Pop the tin back into the oven and roast for another 15 minutes giving them a bit of shake whilst cooking to make sure they brown evenly.
3. In the meantime, add the marmalade, mustard and cider together in a small saucepan and bring to the boil on a gentle heat and stir and simmer 'til reduced by half.
4. Pour the tangy glaze over the sausages and potatoes and toss in the loosened sprigs of rosemary. Give it all an enthusiastic mix and return it all back into the oven for another 10 minutes or until the Porky Whites and potatoes have turned into a delicious, golden brown and are all lovely and sticky. Season before serving and enjoy.