Herb-Crumbed Beef Sausages with Tomato Relish

Mix the breadcrumbs and chopped herbs together on a plate. Flatten the sausages slightly and roll them through the crumb mix to coat, then put them on baking paper in the fridge until you're ready to cook.

To make the relish, get a tablespoon of olive oil hot in a small saucepan and cook the onion and garlic together for about 5 minutes until they've softened. Tip in the diced tomatoes, curry powder, brown sugar and vinegar and let the whole lot simmer for 15 to 20 minutes until it's thickened. It's happy served warm or at room temperature.

For the potato salad, cover the potatoes in cold salted water, bring to the boil and cook until they're tender. While that's happening, whisk the cider vinegar, olive oil, brown sugar and Dijon mustard together for the dressing. Drain the potatoes and toss them through the dressing straight away, while they're still hot.

Heat 2 tablespoons of olive oil in a frying pan, or use the barbecue, over medium heat and cook the sausages for 5 minutes on each side until golden. Serve them with the tomato relish, potato salad and salad greens.