Roasted Cumberland Sausages and Colcannon

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, pop the sausages on a baking tray.

When the oven is hot, roast on the top shelf until browned and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

Halfway through cooking, turn the sausages and add the broccoli to the tray. Drizzle with oil and roast for the remaining time until tender. 

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. 

Once hot, add the spinach. Season with salt and pepper and add a splash of water. Stir-fry until wilted, 2-3 mins.

Add the garlic and stir-fry for 1 min more.

Once cooked, transfer to a bowl and cover to keep warm.

Meanwhile, pop the (now empty) frying pan on medium-high heat and add the butter (see pantry for amount).

Melt the butter gently, then stir in the flour (see pantry for amount). Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium-brown colour, 2-3 mins.

Stir in the apple and sage jelly, then gradually stir in the water for the gravy (see pantry for amount) and chicken stock paste. Bring to the boil, stirring out any lumps that form. 

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 10-12 mins.

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) and mash until smooth.

Stir through the spinach, cheese and half the spring onions. Season with salt and pepper, then cover with a lid to keep warm.