Plant-Based Herby Sausages & Potato Mash

Cook the potato in the boiling water for 5 minutes. Place a colander or steamer basket on top of the saucepan, then add the baby broccoli and green beans. Cover with a lid and steam until greens are tender and the potato can be easily pierced with a fork, 5-7 minutes. Transfer the greens to a medium bowl and cover to keep warm. Drain the potato, then return to the pan.

While the potato is cooking, place the plant-based herby sausages on a lined oven tray. Drizzle with olive oil and turn to coat. Bake for 5 minutes. Turn the sausages, then bake until browned and heated through, a further 5-8 minutes.

While the sausages are baking, heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. Meanwhile, add the plant-based butter and plant-based milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.

Return the frying pan to medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar and brown sugar. Mix well and cook until dark and sticky, 3-5 minutes. Add the plain flour and Dijon mustard (see ingredients), stirring, until slightly reduced, 1 minute. Add the water and cook, stirring, until reduced, 1-2 minutes. Season to taste.