Double Cumberland Sausages and Parsley Mash

Put the pepper and carrots on a large baking tray. Drizzle with oil, sprinkle with the Caribbean style Jerk and season with salt and pepper. Toss to coat, then spread out in a single layer.

Pop the sausages onto another baking tray.

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

While the sausages and veg cook, chop the potatoes into 2cm chunks (peel first if you prefer).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat.

Once hot, add the onion, season with salt, then fry until softened, 8-10 mins.

Stir in the water for the gravy (see pantry for amount) and chicken stock paste, then bring to a simmer.

Mix in the mango chutney, then stir and simmer until thickened, 5-6 mins. Taste and season with salt and pepper.

While the gravy simmers, roughly chop the parsley (stalks and all).

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.

Stir through the parsley, then season with salt and pepper. Cover with a lid to keep warm.