Glamorgan sausages

For the watercress sauce, bring a saucepan of water to the boil, add the watercress and return to the boil. Drain at once, pressing out excess moisture with the back of a spoon. Chop finely, then put in a bowl. Add the fromage frais and mix well. Add salt and pepper to taste and set aside.

Put the celery, breadcrumbs, cheese and parsley in a bowl, add black pepper and stir to mix. Using a fork, quickly mix in the egg and just enough milk to bind the mixture.

Divide the mixture into eight. Using floured hands, lightly roll each piece into a sausage shape about 10cm (4in) long.

Heat the grill and lightly brush the sausages with oil. Grill the sausages for about 5 minutes until golden, turning them occasionally. Serve with the watercress sauce and a leafy salad.