Sausage, tomato & walnut pesto on toast

Heat the grill to medium and arrange the sausages on a grill rack. Grill according to pack instructions or until golden and cooked through with no pink meat remaining (15-20 minutes). Add the tomatoes to the grill rack for the final 5 minutes of cooking time. Transfer to a board; when cool enough to handle, slice the sausages into roughly 2cm diagonal slices.

Meanwhile, make the pesto. If using a pestle and mortar or a bowl and rolling pin, crush the garlic and nuts together until they form a paste, then add the basil leaves with a pinch of salt (in batches if needed) and grind to a paste. Add the cheese, then slowly drizzle in the olive oil until it becomes emulsified. If using a blender, add all the ingredients apart from the grated cheese and whizz together, then stir through the cheese; season. It should form a thick, coarse pesto but you can add 1-2 tbsp water to loosen if you like.

Toast the bread (or grill/pan fry if no toaster). Divide the pesto between the toasts. Arrange the tomatoes and sausage slices over the top. Scatter with extra nuts and a few basil leaves (if using), then serve straight away with a drizzle of olive oil over the top, a grinding of black pepper and a green salad, if liked.