Big Pigs in Blankets and Parsley Mash

Put the sliced pepper and carrots on a large baking tray. Drizzle with oil, sprinkle with the Caribbean style Jerk and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

Wrap one rasher of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so that it covers the whole thing. Place the sausages on top of the veg, then roast on the middle shelf of your oven until the veg is tender and the sausages are cooked through, 30-35 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle. Cook bacon thoroughly.

While the sausages and veg cook, chop the potatoes into 2cm chunks (peel first if you'd prefer).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat.

Once hot, add the onion, season with salt, then fry until golden, 10-12 mins. 

Stir in the water for the gravy (see pantry for amount) and chicken stock paste, then bring to a simmer.

Mix in the mango chutney, then stir and simmer until thickened, 5-6 mins. Taste and season with salt and pepper.

While the gravy simmers, roughly chop the parsley (stalks and all).

Once the potatoes are ready, drain in a colander and pop back into the pan. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Stir through the parsley, then season with salt and pepper. Cover with a lid to keep warm.