Family Sausage & Aubergine Pasta

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add the fennel seeds and cook for 2 min, then transfer them to small dish for serving 

Tip: watch them like a hawk to make sure they toast, not burn!

Keep the pan, you'll use it later!

Trim the stalks off the aubergine[s] and cut them in half lengthways

Tear the aubergine halves into rough pieces using your hands (alternatively chop into large chunks)

Tip: this is a rustic dish, so the aubergine doesn't have to be neat!

Return your pan to a high heat with 2 tbsp [4 tbsp] vegetable oil

Once hot, add the torn aubergine with a big pinch of salt

Cook for 3-4 min or until starting to brown

Meanwhile, boil a kettle for your pasta

Slice the sausages open and squeeze the sausagemeat into the aubergine (this is a fun job for little hands!)

Reduce the heat to medium-low and cook for a further 5-8 min or until both the sausagemeat and aubergine has browned   

Meanwhile, add the pasta to a pot of salted boiled water, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite

Meanwhile, peel and slice the shallot[s] finely

Peel and finely chop (or grate) the garlic

Chop the parsley stalks finely, keeping a small handful of leaves aside for garnish

Add the shallot, garlic and parsley stalks to the sausage and cook for a further 3 min

Add the tinned tomatoes, Henderson's relish and half the onion marmalade to the pan

Season generously with salt and pepper and cook for a further 5 min until a rich, ragu-like sauce has formed

Tip: taste and add more of your onion marmalade if you like it sweeter!