• Four good Italian sausages
• One each yellow, green and red pepper, deseeded and thinly sliced
• Two shallots, thinly sliced
• One clove of garlic, thinly sliced
• 1tsp capers (optional but delicious)
• 3tbsp sherry vinegar
• 1tbsp honey

Cook the sausages. I’d usually roast them for a dish like this – 180c oven for thirty minutes or so, turning halfway.

Meanwhile, gently cook the shallots and peppers in good olive oil, stirring and taking your time. You want them soft, sweet, a little browned. After 25 minutes or so, add the capers and the garlic and cook for thirty seconds. Turn up the heat and add the sherry vinegar, a splash of water and the honey. Bring to a simmer and hold for 4 minutes or so until the peppers are shiny with a sweet/sour caramel. Taste, season and serve with the sausages and mashed potatoes.