• Finely chop carrot and capsicum.
• Trim and finely chop green beans.
• Peel potato and cut into large chunks.
• Drain sweetcorn.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Heat a large frying pan with a drizzle of olive oil over medium-high heat.
• Cook herbed pork sausages, turning occasionally, until browned all over and cooked through, 12-15 minutes.

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
• Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. 
• Cook capsicum, carrot, green beans and sweetcorn until tender, 5-6 minutes. Season to taste. 

• Just before serving, in a medium bowl, combine gravy granules and the boiling water, whisking, until smooth, 1 minute.

• Divide herbed pork bangers, potato mash and veggie confetti between plates.
• Serve with gravy. Enjoy!