• Finely chop carrot and capsicum 
(see ingredients).
• 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 lemon & herb chicken sausages, turning, 
until browned all over and cooked through, 
15-18 minutes. Transfer to a plate and cover to 
keep warm.

TIP: If your pan is getting crowded, cook in batches 
for the best results! 

• 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 with salt and pepper. 

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

• Divide lemon-herb chicken bangers, mash and 
veggie confetti between plates.
• Serve with gravy. Enjoy!