Ultimate Sausages and Cheesy Roasted Garlic Mash

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

Pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.

Stir in the red wine jus paste and onion marmalade, then reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 5-6 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 green beans 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 the beans are tender, 4-5 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.