Directions

1. ook the sausages in the oil in a heavy based pan over a medium heat for 20 mins, turning whilst cooking until evenly cooked. Remove and keep warm.

2. Melt 25g of the butter in a saucepan over a medium heat and cook until the butter turns brown, then add the cauliflower with the ½ tsp salt for 3 mins to maximise the flavour. Add the milk and bring to the boil, then turn the heat down and simmer for 10 mins. Add the lemon juice, pepper, nutmeg and remaining butter. Using a blender purée until really smooth. Keep warm.

3. Toast the walnuts in a dry pan over a high heat for approx. 2-3 mins until lightly toasted.

4. Heat 1 tbsp olive oil in a pan over a low heat and add the shallot for 3-4 minutes until starting to caramelise, adding the Balsamic vinegar for a further 1 min at the end to reduce.

5. Whizz the herbs and anchovies in a processor (or pestle and mortar) until coarsely chopped. Add the remaining 5 tbsp olive oil and whizz again. Stir through the walnuts, lemon zest and shallot mixture.

6. Serve the sausages on a bed of the cauliflower purée and drizzle over the sauce.