Sticky soy beef chipolatas & carrots with a pickle salad

Put the cucumber and celery into a sieve over the sink, rub with the salt and set aside. Preheat the oven to 220ºC, gas mark 7.

Tip the carrots and chipolatas into a large nonstick roasting tin, then roast for 30 minutes, stirring occasionally. Pour most of the excess fat out of the tin, then stir in 3 tbsp soy sauce, 1 tbsp ketjap manis and 1 tbsp honey and roast for 5-10 minutes more, stirring occasionally, until it all looks sticky. The chipolatas should be cooked through with no pink meat and juices that run clear.

In a medium-sized bowl, mix together 1 tsp each of honey, soy and ketjap manis, the wok oil, vinegar and garlic.

Squeeze excess moisture from the vegetables in the sieve, then pat dry with kitchen paper. Add to the vinegar mixture and toss well Scatter the celery leaves over the chipolatas and carrots, then serve with rice, if liked.