Caramelised Onion Beef Sausages

Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and set aside. Return the saucepan to a medium-high heat, add the butter and garlic and cook, until fragrant, 1 minute. Add the water, lemon zest, lemon juice (1 tbs for 2 people / 2 tbs for 4 people) and 1/2 the vegetable stock powder. Bring to the boil then remove from the heat. Return the potato to the pan and toss to coat. Lightly crush the potato with a potato masher or fork. Cover to keep warm.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the caramelised onion & parsley beef sausages, turning occasionally, until browned, 5-6 minutes. Transfer to a lined oven tray and bake until cooked through, 10-15 minutes.

While the sausages are baking, slice the pear into thin sticks. In a medium bowl, combine the white wine vinegar and a drizzle of olive oil. Season with salt and pepper. Add the pear and deluxe salad mix to the dressing and toss to coat.

Return the frying pan to a medium heat. Add the wholegrain mustard (see ingredients list), light cooking cream, honey and the remaining vegetable stock powder. Cook, 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.