Banging Bangers and Garlic Mash

a) Meanwhile, pop the sausages and carrots onto a large baking tray with a drizzle of oil. Season the carrots with salt and pepper.

b) When the oven is hot, roast on the top shelf until the carrots are tender and the sausages are browned and cooked through, 18-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

a) While everything roasts, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.

b) Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

c) Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

d) Taste and season with salt and pepper if needed, then remove from the heat and cover with a lid or foil to keep warm.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any), then mash until smooth.

b) Season to taste with salt and pepper. Cover with a lid to keep warm.

a) When the carrots have 2 mins left, add the peas to the baking tray with the carrots, to warm through.