Sticky Sausages with Cauliflower Mash

It is the perfect weather to spend time in the kitchen and try new seasonal recipes. Three main ingredients, cooked with love and precision, make a joyful meal to share with friends and family. This recipe relies on you using great quality ingredients, cooking in a relaxed manner to create a symphonic storm of flavours, crisping up the sausages and beautifully mastering a heavenly creamy cauliflower mash.

Serves: 3

Prepare: 20 minutes

Cook: 20 minutes

Ingredients:

• 2 tbsp olive oil
• 4-6 shallots, peeled and halved
• 6 pork sausages
• 300 ml vegetable stock
• 2 rosemary sprigs
• 1tsp honey
• 1tbsp wholegrain mustard
• 1 cauliflower, base and leaves trimmed
• 2 garlic cloves, sliced
• 3tbsp whole milk
• chopped parsley, to serve

1. Heat 1 tbsp oil in a large frying pan over a medium heat and add the sausages, shallots and rosemary. Fry for 10 minutes, stirring regularly, until golden. Pour in the stock, honey mustard, simmer for another 10 minutes until the sausages are cooked through with no pink meat remaining in the middle, and the sauce is sticky.

2. Meanwhile, in a large lidded saucepan, heat the remaining 1 tbsp of oil over a medium heat. Halve the cauliflower, cut out and discard the tough core, then slice finely. Add to the pan with the garlic, season and cook for 5 minutes, stirring occasionally. Cover and cook for another 10 minutes until completely tender.

3. Uncover the cauliflower, add the milk and cook for another 5 minutes. Tip into the food processor and whizz until smooth, adding more milk to make it more creamy if desired; season with black pepper.

4. Serve the sausages with the cauliflower mash and shallot gravy, plus steamed greens, if liked; garnish with the parsley.