A simple dish of Lorne Sausage (a Scottish favourite, also known as 'square sausage'), with chipped parsnips, fried baby plum tomatoes, and raw spinach.
The sausage was slow-cooked in a little sunflower oil for twenty minutes, mostly under glass, along with the chopped baby plum tomatoes. Turned once.
The chipped parsnips were dressed in tomato ketchup, sunflower oil, and vinegar, plus the herbs oregano, basil, and coriander leaf. Also some ground white pepper. Grilled for about fifteen minutes (judge progress by eye).
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