INGREDIENTS

(serves four)

8 new potatoes (with their skins on)
1 tomato (skin and pips removed and diced)
12 baby onions
1tbs Demerara sugar
4tbs balsamic vinegar
½ glass of water
20g butter
Mange-tout (cooked in salted boiling water for one minute and refreshed)
8 merguez sausages, two for each portion (home-made, or bought from a good delicatessen)

METHOD

Caramelise the onions by greasing a pan and frying until brown. Add Demerara sugar, balsamic vinegar and water and reduce until liquid has evaporated.

Grease a pan with butter then add potatoes, tomato and caramelised onions, a pinch of Demerara sugar and few extra drops of balsamic vinegar.

Blanch mange-tout then add to caramelised mixture. Serve on a deep white plate and place grilled merguez sausages on top as a cross.

Assen Belaidi