Sausages with polenta and braised courgettes

Method

1. Heat the oil in a large sauté pan (one with a lid) over a low-medium heat, then fry the onion and a pinch of salt for 20 minutes until softened and starting to caramelise (add a splash of water if it starts to look dry).
2. Add the garlic, chilli and courgettes, turn up the temperature a couple of notches and fry for 5 minutes more, stirring regularly, until the courgettes start to take on colour. Add the wine and simmer for a minute or so, then add 100ml water. Bring to a simmer, then turn down the heat, cover, and cook gently for an hour. You want the courgettes falling apart and pleasantly gunge-coloured.
3. Meanwhile, cook the sausages in a cast iron or non-stick frying pan. Gently. Tenderly. For an hour, turning halfway through. Add a little oil if you need to get them started.
4. Make the pesto by blending the toasted pine nuts with the basil, garlic, parmesan and, a little at a time, the olive oil. Do this in a machine or by hand in a large pestle and mortar. This makes a slightly looser mixture than your classic pesto, as it’s for spooning over the sausages.
5. When the sausages and courgettes are cooked and keeping warm, cook the polenta according to the packet instructions, then beat in the butter and plenty of pepper. Serve with the sausages, braised courgettes, pesto and a squeeze of lemon juice for good measure.