Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the red onion. Trim and halve the carrots lengthways (no need to peel).

Put the pepper and carrots on a large baking tray. Drizzle with oil, sprinkle with the Caribbean style Jerk and season with salt and pepper. Toss to coat, then spread out in a single layer.
Pop the sausages on top of the veg and roast on the top shelf of your oven until the veg is soft and the sausages are cooked, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

While the sausages and veg cook, chop the potatoes into 2cm chunks (peel first if you prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat.
Once hot, add the onion, season with salt, then fry until softened, 8-10 mins.
Stir in the water for the sauce (see ingredients for amount) and chicken stock paste, then bring to a simmer.
Mix in the mango chutney, then stir and simmer until thickened, 5-6 mins. Taste and season with salt and pepper.

While the gravy simmers, roughly chop the parsley (stalks and all).
Once the potatoes are ready, drain in a colander and pop back into the pan. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Stir through the parsley, then season with salt and pepper. Cover with a lid to keep warm.

When everything is ready, reheat the gravy if necessary and add a splash of water if it's a bit thick.
Serve the roasted sausages and veg on plates with the parsley mash alongside and the mango chutney gravy on top.
Enjoy!