Caramelised Onion Sausages

Lay the sausages on one end of a large baking tray, leaving room for the broccoli which we will add later (or you can use separate trays if you only have small trays). Drizzle with a little oil and roast on the top shelf of the oven until golden, 20-25 mins. Turn halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle. Remember to wash your hands after handling raw meat.

Add the potatoes to the boiling water and simmer until tender, 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Once cooked, drain in a colander and pop back into the pan, cover with a lid.

Meanwhile, pop a frying pan on medium- high heat and add half the Flora Original. Once melted, add the plums and honey. Turn the heat to medium and allow the plums to soften, gently stirring occasionally, 5-7 mins. Once soft, pour in the water (see ingredients for amount) and add the stock pot. Stir to combine and dissolve the stock pot. Simmer until the sauce has thickened, stirring occasionally, then remove from the heat, 3-5 mins.

Once the sausages have been roasting for 15 mins, add the tenderstem® to the baking tray (or use another tray if your trays are small). Drizzle with oil and season with a pinch of salt and pepper. Roast in your oven for the remaining 10 mins until tender. Once the potato is drained and back in the pan, add a pinch of salt and pepper, the spring onion, remaining Flora Original and a splash of milk if you have any. Mash with a potato masher until smooth, cover again with a the lid, set aside.