Classic Bangers & 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 potato cook time, place a colander or steamer basket on top of the saucepan and add the carrot. 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 green beans to a medium bowl and cover to keep warm. Drain the potatoes and return to the saucepan. Add the milk, salt and 1/2 the butter. Mash with a potato masher or fork until smooth. Stir through the chives and grated Parmesan cheese, then cover with a lid to keep warm.

Return the frying pan to a medium heat with a drizzle more olive oil. 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!

In a medium microwaveable bowl, place the garlic and remaining butter. Microwave in 30 second bursts until melted. Add the parsley, steamed beans and carrot to the garlic butter with a pinch of salt and pepper. Toss to coat.