Caribbean Spicy Sausages with Roasted Veggies

Put the peppers and onion on a baking tray. Mix together 2 tbsp of oil, the jerk sauce and the mango chutney in a bowl and drizzle this over the veggies. Add ¼ tsp of salt and a good grind of pepper to the tray, give it a good shake until everything is well coated. Prick the sausages with a sharp knife (twice per sausage) and pop them on top of the veggies.

Pop your baking tray on the top shelf of your oven and roast for 25 mins. Halfway through cooking add the courgettes, give the baking tray a shake and put it back in your oven.

In the meantime, bring a large pot of water to the boil with ¼ tsp of salt. Peel and chop the potatoes into roughly 2cm pieces and add them to your boiling water. Boil for 10 mins until soft. Tip: The potatoes are done when you can easily slip a knife through them.

While the potatoes are cooking roughly chop the parsley.

Once your potatoes are cooked, drain them, return to the pot and add 1 tbsp of butter, 3 tbsp of milk(if you have it), ¼ tsp of salt and a grind of pepper. Mash until you have a smooth consistency. Tip: If your potatoes are cooked before your sausages and veg, simply put a lid on your potato pot until everything else is ready, they will wait.