Beef Bangers & Mash

• 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 with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!

• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over medium heat. • Cook caramelised onion & parsley beef sausages, turning occasionally, until browned and cooked through, 10-12 minutes.

• While the sausages are cooking, slice pear into thin wedges. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Add pear and mixed salad leaves. Toss to coat.

Little cooks: Take the lead by tossing the salad!

• Return frying pan to medium heat. • Cook light cooking cream, wholegrain mustard (see ingredients) and the honey, stirring, until slightly thickened, 2-3 minutes. Season to taste.

TIP: Add a little less mustard if you're not a fan of the flavour.