a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.

b) Chop the potatoes into 2cm chunks (no need to peel). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Peel the garlic cloves but leave them whole.

c) Pour the boiling water into a large saucepan with 1/2 tsp salt.

d) Add the potatoes and garlic cloves to the water and cook until you can easily slip a knife through, 15-18 mins.

a) Meanwhile, pop the sausages and carrots onto a large baking tray with a drizzle of oil. Season the carrots with salt and pepper.

b) When the oven is hot, roast on the top shelf until the carrots are tender and the sausages are browned and cooked through, 18-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

a) While everything roasts, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.

b) Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

c) Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

d) Taste and season with salt and pepper if needed, then remove from the heat and cover with a lid or foil to keep warm.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any), then mash until smooth.

b) Season to taste with salt and pepper. Cover with a lid to keep warm.

a) When the carrots have 2 mins left, add the peas to the baking tray with the carrots, to warm through.

a) Share the garlic mash between your plates.

b) Top with the sausages, then pour over the red wine jus (reheat first if needed).

c) Serve the roasted carrots and peas alongside. 

Enjoy!