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.

• Meanwhile, heat a large frying pan over medium high heat with a drizzle of olive oil. • Cook caramelised onion & parsley beef sausages, turning occasionally, until browned, 5-6 minutes. • Transfer sasuages to a lined oven tray, then bake until cooked through, 10-15 minutes.

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

Little cooks: Take the lead by tossing the slaw!

• 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.