Honey Mustard Double Sausages in Mustard Cream Sauce

Pop the carrot batons onto one side of a large baking tray. Drizzle with oil, 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, 20-25 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 are 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 carrots and sausages have 5 mins of cooking time remaining, carefully drizzle the honey (see pantry for amount) over the carrots, toss to coat, then return to the oven to cook for the remaining time.