Cumberland Sausages in a Red Wine Jus

While the cauliflower is cooking, add the sausages to a lightly oiled baking tray. 

Roast on the middle shelf of the oven until golden brown and cooked through, 15-18 mins. Turn halfway through cooking. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Meanwhile, heat a medium saucepan on medium heat with a drizzle of oil.

Add the kale along with the water (see pantry), cover with a lid and cook until wilted, 5-6 mins. Add the peas, garlic and butter for the vegetables (see pantry) then cook for 1-2 min more. Season with salt and pepper.

Once cooked, transfer to a bowl and cover to keep warm. Set the frying pan aside for later - no need to clean.

Meanwhile, grate the Cheddar cheese.

Once cooked, drain the cauliflower in a colander and leave to steam for 2 mins, uncovered. Return to the pan and add the grated Cheddar and the butter for the mash (see pantry).

Mash together until soft and creamy. Season with salt and pepper. Cover to keep warm.

Return the frying pan to medium heat. 

When the pan is hot, add the red wine jus paste and water (see pantry). Bring to the boil and simmer until thick and glossy, 6-7 mins.

If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.