Gino makes venison sausages with with puttanesca sauce on Let’s Do Lunch.

Gio says: “try and get ones with a little pork in them”

The ingredients are: 12 venison sausages, a few sprigs of thyme, 2 cloves garlic, chopped, 3 anchovy fillets in oil, 3 tbsp olive oil, 2 x 400g tin chopped tomatoes, 150g pitted black olive, 1 bulb of fennel, cut into 0.5 cm thick slices, Lots of chopped parsley and Salt and Black pepper.

To prepare the dish, pre heat the oven to 180C.

Place the sausages on a tray and drizzle with 1 tbsp olive and scatter with sprigs of thyme. Place in the oven and cook for 15 minutes or until hot all the way through.

Whilst the sausages are cooking, place the garlic and anchovies in a pan then add the olive oil. Turn the heat on and once it starts to fry, cook for 30 seconds before adding in the tinned tomatoes. Simmer everything gently for 5 minutes then add the black olives.

When the sauce has reduced and thickened, stir in lots of chopped parsley. Season well with the salt and pepper.

Take your fennel slices and drizzle with olive oil. Season with salt and pepper, then place on a hot griddle for 2 minutes on each side until starting to colour and starting to soften.

Serve the sauce in the middle of a plate, top with the cooked sausages, fennel slices, and a little more parsley.