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 baking tray and, when the oven is hot, 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. The sausages are cooked when no longer pink in the middle.

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

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

Once hot, add the mixed veg and season with salt and pepper. Stir-fry for 2-3 mins, then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the veg is tender, 4-5 mins.

Transfer the veg to a bowl and cover with foil to keep warm. 

Pop your pan back on medium high heat and add a drizzle of oil. Add the garlic. 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 if you'd prefer). Bring back to the boil, reduce the heat and simmer until everything's piping hot, 1-2 mins. Remove from the heat

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

Serve the herby chips and veg alongside.

Finish by spooning over the creamy mustard sauce.

Enjoy!