WEEK 30 BROCCOLI Honey Mustard Sausages

Meanwhile, separate the broccoli into florets (little trees!). Peel and chop the sweet potato and white potato into 2cm chunks. Add to the boiling water and simmer until tender, 15-20 mins. Tip: The potatoes are ready when you can easily slip a knife through them. Meanwhile, halve, peel and thinly slice the red onion. Heat a splash of oil in a frying pan on medium heat. Add the onion and cook until soft, 8-10 mins, stirring often. Add the balsamic vinegar and cook for 2 mins.

Once the potatoes are cooked, drain them in a colander set over a bowl or jug to retain the water so you can use it for the gravy. Return the potato to the original saucepan, add a knob of butter (if you have some) and mash until smooth. Season to taste with salt and pepper, then cover with a lid to keep warm. 

Add the reserved potato water (see ingredients for amount) to the pan with the onion along with the red wine stock pot. Tip: If you have any red wine, add a splash at this point for extra flavour. Bring to the boil, then lower the heat and simmer until your gravy has reduced and thickened, 5-6 mins. Simply add a splash more water if it gets too thick. If you are feeling decadent, add a knob of butter (if you have some).

Meanwhile, when your sausages have about 15 mins left in the oven, add the tenderstem broccoli to another baking tray. Drizzle on a little oil and season with salt and pepper. Roast for the remaining time, 12-15 mins. TIP: The broccoli should be tender and slightly crispy.