Sticky Pigs in Blankets

Pop the sausages on a baking tray and roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. Halfway through cooking, drizzle the honey over the sausages, mix well to coat and move to one half of the baking tray. At this point, add your broccoli to the other side of the baking tray, drizzle with oil and season with salt and pepper, roast until tender and crispy, 10-12 mins. IMPORTANT: The sausages are cooked when they are no longer pink in the middle.

Meanwhile, once the water is boiling, add the potatoes and cook for for 7-8 mins. Then add the kale to the saucepan. Cook for a further 5-8 mins until the potatoes and kale are tender. TIP: the potatoes are cooked through when you can easily slip a knife through.

While the potatoes cook, heat a frying pan on medium heat (no oil). When hot, pour in half the crème fraiche, water (see ingredients for amount), stock paste, mustard and the tarragon. Mix well to combine. Bring to the boil, then simmer gently for 2-3 mins until slightly thickened. Season to taste with salt and pepper if needed. Remove from the heat and set aside until ready to serve.

When cooked, drain the potatoes and kale in a sieve. Return to the saucepan, add the remaining crème fraiche and mash with a potato masher until smooth. Add the cheese, mix well to combine. Season to taste with salt and pepper and cover with a lid to keep warm.