Honey Mustard Sausages in Creamy Sauce

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the carrot batons onto a large baking tray. Drizzle with oil, season with salt and pepper. Toss to coat, then spread out in a single layer. 

Add the sausages to the same tray. IMPORTANT: Wash your hands and equipment after handling raw sausages. TIP: Use two baking trays if necessary.

Roast on the top shelf of your oven until the sausages are cooked through, 20-25 mins. Turn halfway through. IMPORTANT:  The sausages are cooked when no longer pink in the middle.

While everything roasts, peel and grate the garlic (or use a garlic press).

When there are about 10 mins left of roasting time left, heat a drizzle of oil in a large saucepan on medium heat.

Once the oil is hot, add the garlic. Stir-fry for 1 min. Add 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 wholegrain mustard (add less if you'd prefer things milder). 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 over the honey (see pantry for amount), toss to coat, then return to the oven.