Gerry Devlin

Keith Grant, the fabulous guy up in Roundwood, he makes his own really good free-range pork.

So, you know, there's better sausages out there.

That's a nice one.

So what's in this?

That's in a pan, right?

And you just like fry off that sausage, cut it up a bit, make it nice little different shapes or whatever.

And all we did with that was throw in a few little bits there.

So there's cherry tomatoes, there's spinach.

There's some olives.

OK, you can get these little griddled olives sometimes in Asian stores if you get your hands on them.

And I threw in some apple.

Now I cheated.

I did a bit chefy and I did some caramelized apple in there.

Right.

But that that whole creates its own little sauce in there.

OK, so you have the sweetness and the acidity from the tomatoes.

Oh, well, caramelise is sugar in a pan and a little bit of water.

Once that bubbles up, it turns into a caramel colour and just throw your apples into it, you know.

So you might be doing that part on Tuesday, but just throw in some chopped up apples in there.

So what you're getting there is lots of flavour and lots of goodness.