Ultimate Sausages and Cheesy Roasted Garlic Mash

Meanwhile, peel and chop the potatoes into 2cm chunks. Halve any thick broccoli stems lengthways. Grate the cheese. 

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

When the onion is cooked, pour the water for the sauce (see pantry for amount) into the pan and bring to the boil on high heat.

Stir in the red wine jus paste and redcurrant jelly, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 10-12 mins.

Pop the sausages and garlic parcel onto a baking tray. Roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins.

Halfway through, turn the sausages and remove the garlic parcel, setting it aside to cool. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

While the sausages cook, add the potatoes to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. 

Add the broccoli to the bacon and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until tender, 2-3 mins. Remove from the heat and cover to keep warm.

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the cheese, roasted garlic, a knob of butter and a splash of milk (if you have any). Mash until smooth.

Season to taste with salt and pepper. Cover with a lid to keep warm.