- 3 good quality pork sausages
- 2 tbsp plain flour
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 55g/2oz walnuts, chopped
- 25g/1oz butter
- 100g/3½oz spring greens, shredded
- 2 tbsp boiling water
- 300ml/½ pint vegetable oil, for deep frying
- ½ red onion, cut into thick rings
- 100ml/3½fl oz milk
- 3 tbsp plain flour
- Preheat the oven to 180C/350F/Gas 4.
- For the sticky pork patties, remove the sausagemeat from the skin and shape into three patties using your hands. Dust in the flour.
- Heat the oil in an ovenproof frying pan and fry the patties for 2-3 minutes on each side, until they start to turn golden-brown. Transfer to the oven and bake for 8-10 minutes, or until cooked through.
- Remove the pan from the oven and set the patties aside on a plate. Pour the soy sauce and honey into the pan and place over a medium heat. Bring to a simmer and scrape up any brown bits at the bottom of the pan with a wooden spoon.
- For the stir-fried greens and toasted walnuts, place the walnuts on a baking sheet and place in the oven to toast for 2-3 minutes, being careful not to let them burn.
- Heat the butter in a frying pan and add the shredded greens and boiling water. Place a tightly fitting lid over the pan and cook until tender, about 4-5 minutes. Remove the lid and stir in the toasted walnuts.
- For the onion rings, place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Soak the slices of onion in the milk and then dust in the flour. Place into the hot oil and deep fry until golden-brown and crisp, about 5-6 minutes. Remove from the pan with a slotted spoon and drain on kitchen paper.
- To serve, place the walnuts and greens on a serving plate and arrange the patties on top. Pour over the soy and honey sauce from the pan and place the onion rings around the outside.