• Peel potato and cut into large chunks. 
• Chop broccoli (including stalk!) into small florets. 
• Slice lemon into wedges.  

• 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. 

• Meanwhile, bring a medium saucepan of water to the boil.
• Cook potato in the boiling water until just starting to soften, 6-8 minutes.
• Place a colander or steamer basket on top of the saucepan, add broccoli, 
cover and steam until broccoli is tender and potatoes are easily pierced with 
a fork, a further 7-8 minutes.
• Transfer broccoli to a bowl and add a generous squeeze of lemon juice. 
Season to taste with salt and pepper and cover to keep warm. 
• Drain potatoes and return to saucepan. Add shredded Cheddar cheese, the 
milk, butter and a pinch of salt and mash until smooth.   

Little cooks: Get those muscles working and help mash the potatoes!

• In a medium heatproof bowl, combine gravy granules and the 
boiling water (see ingredients), whisking, until smooth, 1 minute.
• Divide lemon-herb chicken sausages, cheesy mash and steamed broccoli 
between plates. Pour over gravy to serve. Enjoy!

Little cooks: Add the finishing touch by pouring over the gravy!