Artisan Sausages with Roasted Garlic Mash

Cook the sausages on the top shelf of your oven for 25 mins (turning occasionally). Boil the potatoes until you can easily slip a knife through them. Wrap the garlic in a little parcel of tin foil ready to roast later. Tip: If you don’t have tin foil don’t worry, you can roast them just in their skins.

Cook the onions in a non-stick frying pan on medium-low heat with 2 tsp of olive oil, a knob of butter(if you have some), a pinch of sugar(if you have some), salt, pepper and the rosemary. Cook them gently for 20 mins so that they become soft and sweet - don’t burn them!

Mix the cornflour with 2 tbsp of water to make a nice smooth paste and keep this to the side - we’ll add it to the gravy later to thicken it up.

About 10 mins after the sausages went into your oven put the little garlic parcel in too. This will slow roast the garlic, making it soft and delicious. Tip: If you don’t have tin foil just coat the garlic cloves in a bit of olive oil.

Place another frying pan on medium-high heat with 4 tsp of olive oil. Once hot, place the baby gem lettuce in the pan, sliced-side down. Fry it for 3-4 mins or until lightly browned.

Once the onions are soft and sweet turn the heat up to medium. Add in 200ml of water and the chicken stock pot, then bring to a simmer. Stir in the cornflour mixture and gently simmer until it thickens up, before turning off the heat.

Once cooked, drain your potatoes and put them back in the pot with the milk, 4 tsp of butter (if you have some) and 1/2 tsp of salt. Squeeze the garlic out of its skin and put this in the pot too. Put the pot on medium heat for a minute to dry the potatoes. Mash everything until you have nice lump-free mash.