Caribbean Spicy Sausages

Put your pepper, carrot and onion on a baking tray. Mix together a splash of oil, the jerk sauce and the mango chutney in a bowl and drizzle this over your veggies. Tip: The jerk sauce can be a little spicy, so just add half if you're not a spice fan. Add a pinch of salt and a good grind of black pepper to the tray, give it a good shake until everything is well coated. Prick each sausage with a sharp knife (twice per sausage) and pop on top of your veggies.

Pop your baking tray on the top shelf of your oven for 25-30 mins. Halfway through cooking, 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 a pinch of salt. Peel and chop the potato into roughly 2cm pieces and add to your boiling water. Cook for 10 mins until soft. Tip: The potato is cooked when you can easily slip a knife through.

While your potato is cooking, roughly chop the parsley.

Once your potato is cooked, drain, return to the pot and add a small knob of butter (if you have some), a splash of milk (if you have it), a good pinch of salt and a grind of black pepper. Mash until you have a smooth consistency. Tip: If the potato is cooked before the sausages and veggies, simply put a lid on the pot until everything else is ready.

When your sausage is browned and your veggies are cooked, get your baking tray out of your oven and stir your parsley through your veggies. Tip: The sausage is cooked when it is no longer pink in the middle.