Preheat your oven to 200°C. 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 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 peppers and carrots. Roast on the top shelf of your oven until the veg is soft and the sausages are cooked, 25-30 mins. IMPORTANT: Remember to 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 the 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 cook until soft, 8-10 mins. Add the water for the sauce (see ingredients for amount) and the chicken stock paste, stir to combine, then bring to a simmer. Add the mango chutney, then stir and simmer until thickened, 5-6 mins. Taste and season with salt and pepper.

Meanwhile, roughly chop the parsley (stalks and all). Once the potatoes are ready, drain in a colander and return to the pan. Add a knob of butter and a splash of milk (if you have some). Season with salt and pepper and mash until smooth. Stir through the parsley. Cover with lid to keep warm.

Reheat the gravy if you need to and add a splash of water if it's a bit thick. When everything is ready, Serve the mash alongside the sausages and veggies with the mango chutney gravy on top. Enjoy!