Classic Beef Bangers & Parmesan Mash

Heat a small drizzle of olive oil in a large frying pan over a medium heat. Cook the classic beef sausages, turning occasionally, until browned and cooked through, 15 minutes. Transfer to a plate.

While the sausages are cooking, cook the potato in the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, salt and 1/2 the butter and mash with a potato masher or fork until smooth. Stir through the chives and grated Parmesan cheese. Cover to keep warm.

Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Add the zucchini and cook until just tender, 1-2 minutes. Add the carrot and cook, tossing, until just softened, 3 minutes. Transfer the carrot and zucchini to a medium bowl and cover to keep warm.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the onion and cook, stirring often, until softened, 5-6 minutes. Stir in the balsamic vinegar, brown sugar and water. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. Meanwhile, in a small microwavable bowl, place the garlic and remaining butter. Microwave, in 30 second bursts, until melted. Add the butter to the carrot and zucchini, along with the parsley and season to taste. Toss to coat.