Sticky soy beef chipolatas & carrots with a pickle salad

Name: Sticky soy beef chipolatas & carrots with a pickle salad
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 cucumber, halved lengthways, deseeded and sliced; 4 sticks celery, thinly sliced (leaves reserved); 2½ tsp sea salt flakes; 4 large carrots, peeled and cut into batons; 340 g pack beef chipolatas; 3 tbsp dark soy sauce, plus 1 tsp; 1 tbsp Cooks’ Ingredients Ketjap Manis, plus 1 tsp; 1 tbsp clear honey, plus 1 tsp; 1 tsp wok oil; 2 tsp Japanese rice vinegar; 1 clove garlic, finely chopped

The sweet and sticky carrots and sausages are brightened with the tangy crunch of cucumber and celery. The pickle salad could be prepped ahead and kept in the fridge until needed.

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Serves4
CourseMain meal
Prepare10 mins
Cook55 mins
Total time1 hr 5 mins

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1 cucumber, halved lengthways, deseeded and sliced
4 sticks celery, thinly sliced (leaves reserved)
2½ tsp sea salt flakes
4 large carrots, peeled and cut into batons
340g pack beef chipolatas
3 tbsp dark soy sauce, plus 1 tsp
1 tbsp Cooks’ Ingredients Ketjap Manis, plus 1 tsp
1 tbsp clear honey, plus 1 tsp
1 tsp wok oil
2 tsp Japanese rice vinegar
1 clove garlic, finely chopped

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.