6 x Extra lean (5% fat) sausages
1 x Large red onion, sliced
1 x Large sprig rosemary, leaves only
3 x Pink Lady® apples, cut into wedges
2 x Tablespoon cranberry sauce
2 x Tablespoon wholegrain mustard
1/2 x Pot vegetable stock
2 x Tablespoon cooking oil
1 Place the yoghurt, horseradish sauce and 1 tbls of rapeseed oil in a bowl and whisk to combine.
2 Crush the hazelnuts into chunks and set aside.
3 Core the Pink Lady® apple and slice thinly.
4 Heat 1 tsp of rapeseed oil in a medium sauce pan until very hot and then add the Tenderstem®. Immediately cover with a lid and shake it well to turn over the florets.
5 Cook on full heat for 30 seconds and then shake again.
6 Cook for a further 30 seconds and remove from the heat. The Tenderstem® should have crisp, golden brown bits and be vibrant green. The texture should be al dente.
7 If it is still not gone golden return to the heat in 15 seconds bursts until it is ready.
8 Sprinkle with a pinch of sea salt and toss one more time.
9 Place a pile of watercress on each plate, lay the Tenderstem® over the top and sprinkle the apple and hazelnuts over the top. Dress generously with the horseradish, yoghurt sauce and serve whilst still hot.
Recipe courtesy of Pink Lady Apples