Sticky Pigs in Blankets and Cheesy Colcannon

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. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Meanwhile, once your pan of water is boiling, add the potatoes. Cook until you can easily slip a knife through, 15-20 mins.

After 10-12 mins, add the kale to the same pan. Cook for the remaining time until both are tender, 5-8 mins.

Halfway through cooking, drizzle the honey over the sausages, mix well to coat and move to one side of the baking tray. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.

At the same time, add the broccoli to the other side of the baking tray. TIP: Use two baking trays if necessary. Drizzle with oil, season with salt and pepper, then toss to coat. Roast for the remaining time until tender and crispy, 10-12 mins. 

Meanwhile, heat a small frying pan on medium heat (no oil). 

Pour in the water for the sauce (see pantry for amount), chicken stock paste, mustard, tarragon and half the creme fraiche. Stir together, then bring to the boil.

Redue the heat to medium-low and simmer until slightly thickened, 2-3 mins. Season to taste with salt and pepper if needed, then remove from the heat and set aside until ready to serve.

Once the potatoes and kale cooked, drain them both in a colander and return to the pan, off the heat.

Add the remaining creme fraiche and roughly mash together.

Stir through the cheese, then season to taste with salt and pepper. Cover with a lid to keep warm.