Gino continues his Alpine adventure, this time visiting a local goat farm and taking a husky ride - we wonder if the husky owner ever did name any of his dogs after the This Morning team...?

He also whipped up this tasty sausage ragu with polenta, the ultimate Alpine comfort food!

Serves: 4

Ingredients

  • 1 large onion, finely sliced
  • 6 tbsp olive oil
  • 6 Italian sausages, with fennel, chopped into 2cm slices
  • 100g chestnut mushrooms, sliced
  • 100g oyster mushrooms, sliced
  • 100g porcini mushrooms, sliced (use dried if out of season)
  • 100g pitted black Kalamata olives, in olive oil
  • 200ml beef stock
  • Knob of butter
  • 30g plain flour
  • 400g quick-cook polenta
  • 1 litre of vegetable stock, (or as much as your polenta packet recommends)
  • 200g pecorino cheese, grated

You'll need

  • Large saucepan
  • Medium saucepan
  • Wooden board

Method

  1. Heat the olive oil in a large saucepan and fry the onion, sausages and mushrooms over a medium heat for 8 minutes until golden, stirring occasionally.

  2. Add the olives, season with salt and freshly grated black pepper, add the beef stock and simmer for about 10 minutes over a medium heat.

  3. Dip the knob of butter into the plain flour, then add to the sauce and stir, allowing the sauce to thicken very slowly.

  4. While the sauce is thickening, put the polenta and the vegetable stock into another medium saucepan and cook, stirring constantly with a wooden spoon, until it thickens.

  5. Stir in the pecorino, season with salt and pepper and stir well. The polenta should not be too stiff. Add some hot water, if necessary.

  6. Turn out onto a wooden board. Spoon the sausages and sauce over the polenta and serve immediately.

With thanks to

Gino cooked at Auberge de la Maison

Goat's cheese farm The Agriturismo Le Reve

Husky owner Frabrizio Lovati

Chateau Branlant, restaurant on the slopes