Beef Sausages & Creamy Tarragon Sauce

While the potato is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the classic beef sausages and cook, turning often, until browned all over, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through, 12-15 minutes.

While the sausages are baking, cut the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot (unpeeled) into half-moons. Cut the zucchini into 1cm batons. Finely chop the garlic (or use a garlic press). Pick and finely chop the tarragon leaves.

Return the large frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the broccoli, carrot and a splash of water and cook, until just softened, 3 minutes. Add the zucchini and cook until all the veggies are softened, 2-3 minutes. Add 1/2 the garlic and cook, tossing, until fragrant, 1 minute. Season with salt and pepper and transfer to a bowl. Cover to keep warm.

TIP: If you don't like aniseed, add less tarragon! Return the frying pan to a medium heat. Add the remaining garlic and cook until fragrant, 1 minute. Add the thickened cream, tarragon and 1 crumbled chicken stock cube. Cook, stirring, until slightly thickened, 3-4 minutes. Season to taste with salt and pepper.