Honey Mustard Sausages with Sweet Potato Mash

Once the oven is hot, put the sausages on a baking tray on the top shelf. Cook for 25 mins.

Cut your cabbage in half through the root, remove the root and slice your half cabagge into four wedges. Peel and finely chop your garlic.

Add ½ tbsp of oil to a frying pan on medium heat, add the garlic and cook for 1 minute then add your cabbage wedges. Fry for 3-4 mins on each side until lightly browned. Transfer to an ovenproof dish, add 100ml of water, 3 sprigs of thyme, your bay leaf and half your stock pot. Cook in the oven for 12-15 mins.

Meanwhile, peel and chop the sweet potato and half the potato into roughly 3cm cubes. Add 1/4 tsp of salt to the boiling water along with the potatoes. Boil for around 10 mins or until soft enough to eat. Tip: The potatoes are ready when you can easily slip a knife through them.

Peel and slice the onion in half lengthways through the root. Slice the onion into thin half moons and heat ½ tbsp of olive oil in a frying pan on medium heat. Once hot, add the onion, pull the leaves off your remaining thyme sprig (discard the stalk) and add it to the pan with a pinch of salt and pepper. Cook for 10 mins until soft and browned off.

Once the sweet potato and potato are cooked, drain them (but keep the water for your gravy), pop them back in the pot, add 1 tbsp of butter(if you have some) and mash. Taste and check for seasoning. Tip: If you don’t have a masher, use a fork.

Pour 75ml of the reserved potato water into the fried onion together with the remaining stock pot. Scrape the bottom of the pan and keep stirring until the gravy reduces a little. If you are feeling decadent, add ½ tsp of butter from your fridge (if you have some). Tip: If you have any red wine, add 2 tbsp at this point for extra flavour.