1. Combine onion, capsicum and oil in a frying pan over high heat and cook for about 8 minutes, or until lightly charred and softened. Remove from pan and set aside.

2. In the same pan, combine chilli, garlic, ginger and 100ml of vinegar over high heat. Bring to the boil. Reduce heat to simmer for 3 minutes. Add onion mixture and remaining vinegar, sugar, five-spice powder and 1 teaspoon salt. Return to the boil, then cook over medium heat for 5 minutes, or until thickened. Add redcurrants and simmer for 5 minutes, or until they start to burst and the liquid is syrupy. Pour into a heatproof jar, cover and seal while hot.

3. Grill, bake or barbecue sausages. Top with redcurrant and red onion relish and serve with green salad with hazelnut dressing on the side.

Recipe Loukie Werle
Photography William Meppem
Styling Kirsty Cassidy