Artisan Sausages with Roasted Garlic Mash

Wrap the garlic in a little parcel of tinfoil ready to roast. Tip: If you don’t have tinfoil don’t worry, you can roast the garlic in its skin. Put the sausage and garlic parcels on a baking tray, then pop onto the top shelf of your oven to cook for 25 mins (turning occasionally). Boil your potatoes until you can easily slip a knife through them.

Put your onion in a non-stick frying pan on medium-low heat. Add a splash of olive oil, a sprinkle of sugar (if you have some), a pinch of salt, a good grind of black pepper and the rosemary. Cook gently for 20 mins until soft and sweet - don’t burn them!

Mix the cornflour with a splash 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.

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

Once your onions are soft and sweet turn the heat up to medium. Add in the water (as stated in the ingredient list) and the chicken stock pot then bring to a simmer. Stir in your cornflour mixture and gently simmer until it thickens, before turning off the heat.

Once cooked, drain your potatoes and put them back in the pot with the milk (as stated in the ingredient list), a knob of butter (if you have some) and a pinch of salt. Once your garlic is cooked, squeeze it out of its skin and put this in the pot too. Mash everything until you have nice lump-free mash.