Honey Mustard Sausages

Meanwhile, peel and chop both types of potato into 2cm chunks. Add the potatoes to the pan of boiling water and cook until you can easily stick a knife through them, about 15 mins. Meanwhile, halve, peel and thinly slice the red onion. Heat a splash of oil in a frying pan on medium heat. Add the onion and cook until soft, 8-10 mins, stirring often. Add the balsamic vinegar and cook for 2 mins. Transfer half the caramelised onion to a large bowl.

Halve the baby plum tomatoes, add them to the bowl with the onion. Stir in the pesto and a drizzle of oil. Once the potatoes are cooked, drain them in a colander set over a measuring jug to retain the water so you can use it for the gravy! Return the potatoes to the original saucepan, add a knob of butter (if you have some) and mash with a potato masher until smooth. Season to taste with salt and pepper, then cover with a lid to keep warm.

Add the reserved potato water (see ingredients for amount) to the pan with the remaining onion along with the stock powder. TIP: If you have any red wine, add a splash at this point for extra flavour. Bring to the boil, then lower the heat and simmer until your gravy has reduced and thickened, 5-6 mins. Simply add a splash more water if it gets too thick. If you are feeling decadent, add a knob of butter (if you have some).

When your sausages have 10 mins left in the oven, roast the tenderstem® on the middle shelf for the remaining time, 10-12 mins. TIP: The broccoli should be tender and slightly crispy. Meanwhile, finely chop the flat leaf parsley and break up the rice in the pouch. Add the parsley and rice to the bowl with the tomatoes and pesto. Mix together.