• Boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks (peeling optional). 
• Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.  
• Once cooked, drain in a colander and return to the pot, off the heat.
• Add a knob of butter and a little milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.

• Meanwhile, halve, peel and thinly slice the onion.
• Pick the sage leaves from their stalks and roughly chop (discard the stalks).
• Trim the green beans.
• Trim the carrot and halve lengthways. Slice widthways into ½ cm thick semicircles.
• Peel and grate the garlic.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the sausages until browned and cooked through, shifting as they colour, 7-8 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Sausages are cooked when no longer pink in the middle.
• Once cooked, remove the sausages from the pan and set aside.

• Return the pan to medium-high heat with a drizzle of oil.
• Once hot, cook the green beans and carrots until starting to char, 2-3 mins.
• Stir in the garlic, lower heat to medium and cook until fragrant, 1 min.
• Add a splash of water and immediately cover with a lid or some foil.
• Cook until tender, 4-5 mins. Once cooked, remove from the pan and cover to keep warm.

• Return the pan to high heat with another drizzle of oil if needed.
• Fry the onion until softened, 3-5 mins.
• Add 1 tbsp flour (per 2P), cook for 1 min then add 100ml water (per 2P), stock, Worcester sauce and sage.
• Bring to the boil and simmer until slightly thickened, 2-3 mins.
• Add the sausages back to the pan and cook until warmed through, 3-5 mins.

TIP: Loosen the gravy with a splash of water if necessary!

• Divide the carrots and green beans between plates.
• Serve the creamy mashed potato and sausages alongside.
• Finish with a drizzle of the sage onion gravy.