Spring Bangers and Spinach Mash

Pop the sausages onto a baking tray.

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

Meanwhile, when your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 13-17 mins.

Add the spinach to the pan and cook for another 2-3 mins. Once 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. Season with salt and pepper.

Cover with a lid to keep warm and set aside.

In the meantime, boil a half-full kettle. Pour the boiled water into a medium saucepan with 1/2 tsp salt on high heat.

Bring it back to the boil, then add the beans and cook until just tender, 4-6 mins.

Once cooked, drain in a colander, then transfer to a medium bowl. Season with salt and pepper. Toss in olive oil.

Cover with a lid or foil to keep warm.

Meanwhile, peel and grate the garlic. Roughly chop the chives (use scissors if easier). 

Wipe out the (now empty) bean saucepan and pop on medium-high heat with a drizzle of oil.

Once hot, add the garlic and fry for 1 min. 

Add the creme fraiche, chicken stock paste, chives and water for the sauce (see pantry for amount), then simmer for 2-3 mins. Season with pepper.