Tuscan Sausage

Meanwhile, halve the pepper and discard the core and seeds. Chop into 2 cm sized chunks. Halve, peel and chop the onion into 2 cm pieces. Put the baby plum tomatoes, chopped pepper & onion onto a baking tray, sprinkle over half of the Italian herbs, add a splash of oil and season with salt and pepper. Mix together and set aside.

Once the potatoes have cooked, drain them in a colander and return to the pan, allow to cool slightly. Mash with a potato masher until smooth, add the flour, Dijon mustard, the remaining Italian herbs and season with salt and pepper. Mix well with a spoon and shape using your hands into 1 patty per person (roughly the size of a hamburger). Create a space on the same tray as the veg (use 2 trays if you need more room) , drizzle with oil and cook on the top shelf of the oven until golden making sure that everything is in a single layer, 20-25 minutes, turning the tray halfway through cooking.

Meanwhile, drizzle oil onto a baking tray, carefully arrange the sausages in the baking tray and roast on the middle shelf of oven until browned and cooked through, 20-25 mins. Turn halfway through cooking. IMPORTANT: The sausages are cooked when they are not longer pink in the middle.

Meanwhile heat a medium saucepan on a medium high heat. When hot add the balsamic vinegar and cook until it's almost evaporated. Stir in the water (see ingredients for amount) and bring to a boil. Add the red wine stock pot, red currant jelly an wholegrain mustard, stir to dissolve. Lower the heat to a simmer and cook until slightly thickened, 2-3 minutes. When the veg are cooked add them to the sauce and stir through.