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 finely 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. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Roast on the top shelf of your oven until the veg is soft and the sausages are cooked, 25-30 mins.

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 saucepan on medium heat. Once hot, add the onion and season with salt. Cook the onion 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, 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. TIP: If the potatoes are cooked before the sausages and veggies, simply put a lid on the pan to keep it warm until everything else is ready.

Reheat the gravy if you need to and add a splash of water if it's a bit thick. When everything is ready, remove the baking tray from your oven. IMPORTANT: The sausages are cooked when no longer pink in the middle. Serve the mash alongside the sausage and veggies with the mango chutney gravy on top. Enjoy!