Have you ever seen a version of bangers and mash that looks so colourful, inviting and tempting? This version is with roasted root veg, red onion gravy and garlic tarragon mangetout.
Preheat an oven to 180°C. Peel and cut the swede and turnip into large cubes and chunk the sweet potatoes into the same. Place into one or two roasting tray(s) with a mug of water and bake for 1 hour, until soft.
Peel and slice the onions. Heat the olive oil in a medium saucepan and add the onions and brown sugar. Keep them over a low-medium heat, stirring every so often for 25-30 minutes, until they’re really soft and sticky.
Splash in the chicken stock (or water and stock cube) and heat to reduce slightly. Finish with balsamic vinegar, the chopped sprig of thyme and chopped garlic clove and cook it off for a final minute. Keep warm until ready to serve, then transfer to a jug or gravy boat.
Prick the sausages to stop them exploding as you cook them. Heat a little oil in an ovenproof frying pan and brown the sausages on all sides, then place the entire pan in the oven alongside the potatoes for 10 minutes, until the sausages are cooked through.
Drain the water away from the tray of roasted potato, swede ands turnip and let the veg steam dry for 5 minutes. Smash the potato and swede into a really rough mash. Chop up the parsley roughly and chuck into the smashed veg with the butter and drizzle of maple syrup. Serve the smash on a large board and dot the sausages in and around.
Boil the mange tout in salted boiling water for 2 minutes, then toss in the garlic butter and chopped tarragon. Serve the gravy and green veg on the side and let everyone dig in. Serves 4