Classic Pork Sausages & Parmesan Mash

In a large frying pan, heat a small drizzle of olive oil over a medium heat. Add the classic pork sausages and cook, turning occasionally, until browned and cooked through, 15 minutes. Transfer to a plate.

While the sausages are cooking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 8 minutes of cook time, add the carrot to a colander and place on top of the saucepan. Cover with a lid to steam. In the last 5 minutes of cook time, add the green beans to the colander, cover and steam until tender. Transfer the carrot and beans to a medium bowl and cover to keep warm. Drain the potato, return to the saucepan and cover to keep warm.

Return the frying pan to a medium heat with a drizzle of olive oil if needed. Add the onion and a pinch of salt and cook, stirring, until soft, 4-5 minutes. Add the plain flour and stir to coat. Add the water, caramelised onion chutney and crumble in the beef stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 2-3 minutes. Add a splash more water if the gravy is too thick. TIP: Scrape any bits of sausage from the bottom of the pan, these add to the flavour!

While the onion is cooking, add the milk, salt and 1/2 the butter to the potato in the saucepan. Mash with a potato masher or fork until smooth. Stir in the parsley and grated Parmesan cheese. In a medium microwavable bowl, place the garlic and remaining butter. Microwave, in 30 second bursts, until melted. Add the steamed beans and carrot to the garlic butter with a pinch of salt and pepper. Toss to coat.