Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
3 unit(s)
Carrot
8 unit(s)
British Honey Mustard Sausages
(Contains Sulphites, Mustard)
2 unit(s)
Garlic Clove
450 grams
Potatoes
1 unit(s)
Red Onion
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
½ tsp
Sugar
1 tbsp
Plain Flour for the Gravy
15 grams
Butter
200 milliliter(s)
Water for the Gravy
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer on one side of the tray.
Pop the sausages onto the other side of the tray. TIP: Use two baking trays if necessary. IMPORTANT: Wash your hands and equipment after handling raw meat.
Bring a large saucepan of water to the boil with 0.5 tsp salt for the potatoes.
When the oven is hot, roast the carrots and sausages on the top shelf until the carrots are tender and the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the same tray to roast until soft, 10-12 mins, then remove and set aside.
While everything roasts, 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.
Once cooked, drain in a colander and pop back into the pan. Cover with a lid to keep warm.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the balsamic vinegar and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Melt in the butter (see pantry for amount), 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 (see pantry for amount), then stir in the red wine stock paste and bring to the boil, stirring out any lumps that form. TIP: If you have any red wine, add a splash now for extra flavour.
Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 8-10 mins.
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Add the garlic to the cooked potatoes with a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.
When everything's ready, reheat the sauce if necessary, adding a splash of water if needed.
Share the sausages between your plates, then serve with the garlic mash and roasted carrots alongside.
Spoon over the red onion gravy to finish.
Enjoy!