Roasted Cumberland Sausages and Garlicky Spinach Mash

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.

Meanwhile, heat a frying pan over medium high heat with a drizzle of oil. When hot, add the garlic and cook for 30 secs.

Add the spinach and stir-fry until almost wilted, 1 min. Season with salt and pepper. Transfer to a bowl (don't wash out the pan, you'll use it again!).

Return the (now empty) frying pan to 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. 

Gradually stir in the water (see pantry for amount), chicken stock and apple and sage jelly. 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 garlicky spinach and cheese. Season with salt and pepper. Cover with a lid to keep warm.