Mid-week simple supper - made a little more interesting if you fold a couple of teaspoons of Dijon mustard into your buttery mashed potato.

Ingredients - serves 4

8 pork & herb sausages, each cut into 4 chunks
1 large onion, peeled
8 small parsnips, trimmed, washed & cut in half
2 carrots, peeled & cut into wedges
3 tbsp olive oil
2 sprigs thyme
250ml chicken stock
250ml Sandford Orchard cider

Method

1 Preheat the oven to 190°C
Halve the onion from top to bottom then cut each half into 8 wedges. Heat the oil in a casserole and cook the onion over gentle heat to soften. Now add parsnip and carrot wedges, turn up the heat and fry to lightly colour the vegetables. Remove with a slotted spoon.

2 Adding a little more oil to the pan if necessary, fry off the sausage chunks to brown before returning the vegetables to the pan with thyme, cider and stock. Season the pot, cover and roast for about 30-40 minutes then serve over mash.