• Boil a pot of salted water for the veg.
• Place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, fry the sausages until browned and cooked through, 8-10 mins, shifting as they colour. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is cooked when browned on the outside and no longer pink in the middle.
• Add the demi glace for the final two mins of cooking time. Loosen with a splash of water if necessary. Taste and season with salt and pepper.

• While the sausages cook, trim the carrot and halve lengthways (no need to peel). Chop into roughly 1cm wide, 3cm long batons. Trim and halve the green beans. 
• Add the carrot and green beans to the boiling water and cook until just tender, 6-7 mins.
• Drain in a colander, then return to the pot, off the heat. Season with salt and pepper. Toss in a drizzle of oil.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil and a knob of butter.
• When hot, add the cauliflower and cook until slightly softened, 3-4 mins, stirring regularly.
• Remove from the heat. Season to taste with salt and pepper. 

TIP: You can also microwave the cauli rice. 

• Divide the cauli rice between plates.
• Serve the sausages in demi glace sauce and veg alongside.