Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer). Core and slice the apple into 12 wedges (no need to peel). Peel the garlic and grate half of the cloves (or use a garlic press), leaving the other half as whole cloves.

When boiling, add the potatoes and whole garlic cloves to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, trim the green beans. Pop them onto a piece of foil with a drizzle of oil and season. 

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray. Roast on the middle shelf until tender, 20-25 mins.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, fry the THIS™ Isn't Pork Sausages, turning occasionally, until golden, 7-8 mins. Set aside for now. IMPORTANT: Ensure they're piping hot throughout.

Wipe out the pan and pop back on medium heat. Melt in the butter (see pantry for amount). Once melted, add the sliced apple and fry stirring occasionally, 5-7 mins.

Stir in the remaining grated garlic and fry for 1 min more

Stir through the vegetable stock paste, wholegrain mustard and water for the sauce (see pantry for amount). Season with salt and pepper. Simmer until thickened, 4-6 mins.

Meanwhile, once the potatoes and garlic 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) and mash until smooth. Season and cover with a lid to keep warm.

Once the apple sauce has thickened, stir through the creme fraiche and mixed herbs.

Return the THIS™ Isn't Pork Sausages to the sauce and simmer until piping hot, 1-2 mins. Turn to coat evenly.

When everything's ready, share the garlic mash between your serving bowls.

Top with the THIS™ Isn't Pork Sausages and spoon over the creamy apple sauce.

Serve the green beans alongside.

Enjoy!