Crisp Pork and New Potato Salad

Dressing: Grind the fennel seeds finely using a mortar and pestle, or in a spice grinder. Combine with the remaining dressing ingredients.

Salad: Put the potatoes in a saucepan and cover with cold water. Add a pinch of salt, cover and bring to the boil. Simmer until tender.

Drain and slice while warm. Drizzle over two tablespoons of the dressing and leave to cool completely.

Squeeze the sausages from their casings and discard the casing.

Heat the oil in a sauté pan and fry the sausage meat, breaking it up as you go, until golden and crisp. Drain on kitchen towels.

To assemble: Slice the baby cos finely and combine with the wild rocket, asparagus, red onion and walnuts. Toss with the remaining dressing and place on a serving platter. Top with the potatoes and
the warm crispy pork.