Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, then season with salt and pepper. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Pop the sausages onto another large baking tray.

Bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.

While everything cooks, peel and grate the garlic (or use a garlic press).

When there are about 10 mins of roasting time left, heat a drizzle of oil in a large saucepan on medium heat.

Once the oil is hot, add the garlic and cook for 1 min. Stir in the chicken stock paste and water for the sauce (see pantry for amount), bring to the boil until reduced by half, 2-3 mins.

Once reduced, stir in the creme fraiche and mustard (add less mustard if you'd prefer). Bring back to the boil, reduce the heat and simmer until everything's piping hot, 1-2 mins.

Meanwhile, bring another saucepan of water to the boil with 1/4 tsp salt. 

When boiling, add the peas to the water and cook for 2-3 mins. Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.

When everything's ready, share the sausages between your plates.

Serve the herby chips and peas alongside.

Finish by spooning over the creamy mustard sauce.

Enjoy!