Quick Bangers and Champ Mash

a) Meanwhile, pop the sausages and carrots onto a large baking tray with a drizzle of oil. Season the carrots with salt and pepper.

b) When the oven is hot, roast on the top shelf until the carrots are tender and the sausages are browned and cooked through, 16-18 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

a) In the meantime, halve any thick broccoli stems lengthways.

b) When about 10 mins of roasting time remain, add the Tenderstem® to the baking tray. Drizzle with oil, season, then toss to coat. Spread out in a single layer. TIP: Use another tray if necessary.

c) Roast for the remaining time until the broccoli is tender and crispy, 10-12 mins.

a) While everything roasts, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.

b) Stir in the red wine jus paste, then reduce the heat to medium-high.

c) Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

d) Taste and season with salt and pepper if needed, then remove from the heat and cover with a lid or foil to keep warm.

a) While the red wine jus simmers, trim and thinly slice the spring onion. 

b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) to the potatoes, then mash until smooth.

c) Stir through the spring onion.

d) Season to taste with salt and pepper. Cover with a lid to keep warm.