Family-Style Double Pork Sausages & Cheesy Mash

• Meanwhile, boil the kettle. Peel and cut potato
into large chunks. Cut cauliflower into small 
florets.
• Half-fill a medium saucepan with boiling water, 
then add a generous pinch of salt.
• Cook potato and cauliflower in the boiling 
water over high heat until easily pierced with a 
fork, 12-15 minutes. 
TIP: Save time and get more fibre by leaving the 
potato unpeeled.

• Meanwhile, thinly slice carrot into sticks. Chop 
broccoli (including stalk!) into small florets. 
Thinly slice onion.
• Place a colander or steamer basket on top of 
the saucepan, then add broccoli and carrot.
• Cover and steam until veggies are tender, and 
potatoes are easily pierced with a fork, for 
another 7-8 minutes.
• Transfer broccoli and carrot to a bowl. Season 
to taste with salt and pepper and cover to 
keep warm.

• While the veggies are steaming, heat a second 
large frying pan over medium-high heat with a 
drizzle of olive oil.
• Cook onion, stirring, until softened, 
5-7 minutes. Transfer to a small bowl and 
season to taste. 

• Drain potato and cauliflower and return to 
saucepan.
• Add the milk, butter and a generous pinch of 
salt and mash until smooth.
• Stir in shredded Cheddar cheese until melted. 
Cover with a lid to keep warm. 
Little cooks: Get those muscles working and help 
mash the potatoes!