Sausages and Belgian Style Stoemp au Poireaux

a) When the oven is hot, roast the carrots on the top shelf of your oven and the sausages on the middle shelf, until golden brown and cooked through, 20-25 mins.

b) Turn the sausages halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle.

c) Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins. 

a) Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the leek and season with salt and pepper. 

c) Cook the leek until softened, 4-6 mins, stirring occasionally.

d) Transfer the leek to a bowl and cover to keep warm. 

a) Pop the now empty frying pan back on medium heat (no need to wash or add any more oil). 

b) Add the water for the sauce (see pantry for amount) and white wine stock powder and stir until dissolved. 

c) Bring to the boil, then lower the heat and simmer until thickened, 1-2 mins. 

d) Stir in the creme fraiche, Dijon mustard and sugar for the sauce (see pantry for amount). Simmer for another minute then remove from the heat. Add a splash more water if it's a little too thick.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth. 

c) Season with salt and pepper then stir in the fried leeks. Cover with a lid to keep warm.

d) Once the carrots are ready, drizzle over the honey (see pantry for amount) and toss so they're nicely coated.