Serves 4 | Prep 5 min | Cook 30 min

Ingredients:

• 1 tbsp olive oil

• 8 good-quality sausages (Italian fennel or herby pork work well) - Buy me here

• 2 heads radicchio or 4 heads white chicory (endive)

• 100ml dry white wine

• Balsamic vinegar or grape must saba (to taste)

Method:

1. Prep: Heat oven to 190°C (170°C fan)/375°F/gas 5. Lightly oil a snug ovenproof dish. Halve chicory lengthwise (or quarter radicchio).

2. Brown the sausages: Toss sausages in the dish to coat with oil. Roast for 10 mins, then turn, pour over the wine, and roast 5 mins more.

3. Add the greens: Nestle chicory/radicchio around the sausages (they’ll wilt, so overlap is fine). Roast 15–20 mins until leaves are tender-edged and sausages golden.

4. Finish: Drizzle lightly with balsamic or saba to balance the bitterness. Serve straight from the dish.

Serves 4 | Prep 20 min | Cook 25 min

Ingredients

For the leeks:

• 4 leeks, sliced into ½cm rounds

• 50g melted butter

• 2 pinches chilli flakes

• Juice of 1 lemon (zest reserved for breadcrumbs)

For the meatballs:

• 750g plain sausages

• 30g tarragon, finely chopped

• 30g coriander, finely chopped

• 1 red onion, finely diced

• 1½ tsp fine salt

• 20g plain flour

• 1 large egg

For the breadcrumbs:

• 90g stale sourdough, blitzed

• 90g butter

• Pinch of chilli powder (+ more to taste)

• Zest of 1 lemon

• Pinch of salt

Method

1. Prep: Heat oven to 200°C (180°C fan)/390°F/gas 6. Toss leeks with melted butter, chilli, and lemon juice in a roasting tin.

2. Make meatballs: Combine pork, herbs, onion, salt, flour, and egg. Roll into 16–18 balls and nestle into the leeks. Bake for 20 mins until golden.

3. Crispy breadcrumbs: Blitz sourdough into crumbs. Fry in butter until golden, then stir in chilli, lemon zest, and salt. Adjust heat to taste.

4. Serve: Scatter breadcrumbs over the baked meatballs and leeks.