A tasty and easy weeknight supper which is low carb and high veg, not that they will notice……. Autumn comfort food at it’s delicious best.

I’m a bit of a princess when it comes to sausages and can’t bear the though of anything with eyelashes or noses in them (!) so buy the best quality you can with a very high meat content and preferably gluten free to boot. A good veggie option is to use frozen veggie sausages  – I use Linda McCartney ones as they have a meaty texture which is just as satisfying as the butchers equivalent.

The roasted root vegetable gravy is left over from Sunday’s slow roasted beef so even that is veg packed and flavoursome.

The mash is a good cocktail of seasonal root vegetables mixed with creamy Maris Piper and sweet potatoes. Often I add a tin of Cannellini beans to the boiling potato mixture to add extra protein – drain them off and pop them into the mash mixture to warm through for the last two minutes of boiling, then mash together. Try and cut all the components to a similar size so that they cook evenly.

A traditional family side for sausages is mushroom mush as it is called in my house – a tasty garlic mushroom and caramelised onion mixture, cooked slowly until sticky and tasty. To complete the dish simply add some peas or tiny carrots to their plates, or whatever you have handy to blast through their veg quota.

Sausages and Monster Mash – Serves 6

12/14 good quality sausages – or as many as you need to feed the family

Small handful of chopped chorizo (optional – but popular!)

1/2 suede, peeled and sliced

2 parsnips, peeled and cut chunky

4 floury potatoes, cut chunky

2 large sweet potatoes, cut chunky

Sea salt and fresh black pepper

1 x small tin Cannellini beans (optional)

1 tbsp butter

1 x tbsp creme fráiche

Garlic Mushroom Mush

2 small white onions, sliced

1 clove garlic, finely chopped

250g mushrooms, sliced

1 tbsp coconut oil and/or butter

To keep your hob clean, lay all the sausages in a baking dish and drizzle with a little oil. Pop into a hot oven (Gas6/200dg) for approx 45 minutes until brown, turning occasionally. If you are really going to impress, add some chopped chorizo in for the last 10 minutes for extra flavour and a rich red bang for the plate.

Pop the mushroom mash ingredients together in a small saucepan and heat gently, stirring often until all are soft and caramelised. Long and slow cook, maybe 30-40 minutes.  Cover and set aside until ready to plate.

Meanwhile, boil up the mash ingredients minus the butter and creme fraiche until soft. Drain, shake the steam off until fluffy, add the fats and mash until smooth.

Plate together and serve with the vegetable gravy.  Large glasses of milk on the side complements the whole dreamy experience.

Have a great week,

Karen xx