Sausages and 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. Drizzle with oil, sprinkle over the rosemary and season with salt and pepper. Toss to coat, then spread out in a single layer.

Pop the sausages onto the other side of the baking tray. TIP: Use two baking trays if necessary. IMPORTANT: Wash your hands and equipment after handling raw meat.

When the oven's hot, bake the sausages and carrots on the top shelf until the sausages are golden brown and cooked through and the carrots are tender, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Turn the sausages and carrots 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 pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

Cover with a lid to keep warm.