Double Cumberland Sausages in Mustard Cream Sauce

Pop the carrot and parsnip batons onto one side of a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat. Spread out in a single layer.

Add the sausages to the same tray. TIP: Use two baking trays if necessary. 

Roast on the middle shelf of your oven until the sausages are cooked through, 25-30 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

While everything cooks, peel and grate the garlic (or use a garlic press).

When there's about 10 mins of roasting time left, heat a drizzle of oil in a large saucepan on medium heat.

Once the oil is hot, add the garlic and cook for 1 min. Stir in the chicken stock paste and water for the sauce (see pantry for amount), bring to the boil until reduced by half, 2-3 mins.

Once reduced, stir in the creme fraiche and mustard (add less mustard if you'd prefer). Bring back to the boil, reduce the heat and simmer until everything's piping hot, 1-2 mins.

When the veg and sausages have 5 mins of cooking time remaining, carefully drizzle the honey (see pantry for amount) over the carrots and parsnips.

Toss to coat, then return to the oven to cook for the remaining time.