Sausages and Mash

Drizzle the carrots with oil and sprinkle over the jerk seasoning. Season with salt and pepper, then toss to coat and spread out. Pop the sausages on top of the 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. Halfway through cooking add the courgette, give the tray a shake and put it back in your oven.

Meanwhile, put a large saucepan of water with 1/2 tsp of salt on to boil for the potato. Peel and chop the potato into roughly 2cm pieces and add to your pan of boiling water. Cook until soft, 15-20 mins. Tip: The potato is cooked when you can easily slip a knife through.

Meanwhile, heat a drizzle of oil in a medium saucepan over 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) with the stock powder, stir to dissolve and 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.