Pork Sausages and Rustic Parsnip Mash

• Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Pick the rosemary leaves and roughly chop (discard the stalks).
• Pop the carrots onto one side of a lined baking tray. Toss with rosemary, salt, pepper and a drizzle of oil. Spread out in a single layer.
• Pop the sausages onto the other side of the baking tray. IMPORTANT: Wash hands and equipment after handling raw meat.

TIP: Use two baking trays if necessary.

• When the oven is hot, place the sausages and carrots onto the top shelf.
• Cook until the sausages are golden brown and cooked through and the carrots are tender, 20-25 mins. IMPORTANT: Sausages are cooked when no longer pink in the middle.
• Turn the tray halfway through.

• Place a pot over high heat with the red wine jus and 2 tbsp butter (per 2P).
• Bring to the boil. Loosen with a splash of water if necessary.
• Season to taste with salt and pepper.

• Once the potatoes and parsnips are cooked, drain with the garlic in a colander and return to the pot, off the heat.
• Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
• Cover with a lid to keep warm.