Ingredients

• 3 good quality pork sausages
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 55g/2oz walnuts
• chopped
• 25g/1oz butter
• 100g/3½oz spring greens
• shredded
• 2 tbsp boiling water
• 300ml/½ pint vegetable oil
• for deep frying
• ½ red onion
• cut into thick rings
• 100ml/3½fl oz milk
• 3 tbsp plain flour

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the sticky pork patties
• remove the sausagemeat from the skin and shape into three patties using your hands. Dust in the flour.
• Heat the oil in an ovenproof frying pan and fry the patties for 2-3 minutes on each side
• until they start to turn golden-brown. Transfer to the oven and bake for 8-10 minutes
• or until cooked through.
• Remove the pan from the oven and set the patties aside on a plate. Pour the soy sauce and honey into the pan and place over a medium heat. Bring to a simmer and scrape up any brown bits at the bottom of the pan with a wooden spoon.
• For the stir-fried greens and toasted walnuts
• place the walnuts on a baking sheet and place in the oven to toast for 2-3 minutes
• being careful not to let them burn.
• Heat the butter in a frying pan and add the shredded greens and boiling water. Place a tightly fitting lid over the pan and cook until tender
• about 4-5 minutes. Remove the lid and stir in the toasted walnuts.
• For the onion rings
• place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Soak the slices of onion in the milk and then dust in the flour. Place into the hot oil and deep fry until golden-brown and crisp
• about 5-6 minutes. Remove from the pan with a slotted spoon and drain on kitchen paper.
• To serve
• place the walnuts and greens on a serving plate and arrange the patties on top. Pour over the soy and honey sauce from the pan and place the onion rings around the outside.