Sausages and Mash

Put the pepper and carrots on a baking tray, drizzle with oil, sprinkle with the jerk seasoning and season with salt and pepper. Toss to coat and spread out in a single layer. Pop the sausages on top of the peppers and carrots. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Roast the sausages and veg on the top shelf until the veg are soft and the sausages cooked, 25-30 mins.

Chop the potatoes into 2cm chunks (no need to peel). When the water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion and season with salt. Cook the onion until soft, 8-10 mins. Add the water (see ingredients for amount) and the chicken stock paste, stir to combine then bring to a simmer. Add the mango chutney, stir and simmer until thickened, 5-6 mins. Taste and season with salt and pepper.

Meanwhile, roughly chop the parsley (stalks and all). Once the potatoes are ready, drain in a colander and return to the pan. Add a knob of butter and a splash of milk (if you have some). Season with salt and pepper and mash until smooth. Stir through the parsley. TIP: If the potatoes are cooked before the sausage and veggies, simply put a lid on the pan to keep it warm until everything else is ready.