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, peel and thinly slice the red onion. Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Put the 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 carrots and roast on the top shelf of your oven until the carrots are 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 carrots 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 pantry 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 sauce simmers, trim and thinly slice the spring onion.

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 spring onion, then season with salt and pepper. Cover with a lid to keep warm.

When everything's ready, reheat the sauce if necessary and add a splash of water if it's a bit thick.

Serve the roasted sausages and carrots on plates with the spring onion mash alongside.

Spoon over the mango chutney sauce to finish.

Enjoy!