Irish Bangers & Mash

Meanwhile, pop the sausages onto a lined baking tray and, when the oven is hot, bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Meanwhile boil another pot of salted water. Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. TIP: If you're in a hurry you can boil the water in your kettle.

Add the carrots and cook until just tender, 8-12 mins. Drain in a colander, then return to the pot. Season with salt and pepper. Toss in a drizzle of oil.

In the last 2-3 mins of remaining potato cooking time, add the spinach and allow to wilt. 

Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat. Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

 Peel and grate the garlic (or use a garlic press).

Roughly chop the chives (use scissors if easier). 

Wipe out the (now empty) carrot pot and pop on medium heat with a drizzle of oil.

Once hot, add the garlic and fry for 1 min. 

Add the creme fraiche, chicken stock, chives and 75ml water (per 2P) and then simmer for 2-3 mins. Season with pepper.