Josh Katz served up merguez patty melt with confit shallots on Sunday Brunch.

The ingredients are: 600g merguez sausages, 100g butter, unsalted, 8 slices of rye bread, 2 tbsp Rose Harissa (page 259) or shop-bought, 200g soft goat’s cheese, such as Rosary, 2 tbsp walnuts, toasted and roughly chopped, 1 tbsp honey (loosened with a little warm water if too thick), to serve and few dried rose petals, to garnish.

For the confit shallots: 4 shallots, peeled and halved lengthways through the root, olive oil, to cover, 1 bay leaf, 2–3 sprigs of rosemary and 1?2 head of garlic.

See the recipe in Josh’s book titled: Berber & Q available from Amazon now.