Caramelised Onion Beef Sausages

Cook the potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the saucepan. Add the butter and milk to the potato and season generously with salt. Mash until smooth. 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 cooking, 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. Toss to coat.

RReturn the frying pan to a medium heat. Add the light thickened cream, wholegrain mustard (see ingredients) and honey. 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.