Cumberland Sausages and Mash

Pop the carrots and parsnips onto a large baking tray. Drizzle with oil, sprinkle over the Caribbean style jerk and season. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Pop the sausages alongside the veg and roast on the top shelf of your oven until both are cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

While everything roasts, 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.

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion and fry until softened, 6-8 mins.

Once the onion has softened, add the butter (see pantry for amount) and melt, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins. 

Gradually stir in the water for the gravy (see pantry for amount), then stir in the chicken stock paste and bring to the boil. Stir out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 10-12 mins. 

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.

Season with salt and pepper. Cover with a lid to keep warm.