Herbed Beef Sausages & Cheesy Mash

In large frying pan, heat a small drizzle of olive oil over a medium heat. Cook the caramelised onion & parsley beef sausages, turning occasionally, until browned and cooked through, 15 minutes. Transfer to a plate.

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

Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the zucchini until just tender, 1-2 minutes. Add the green beans and cook, tossing, until tender, 4-5 minutes. Transfer the green beans and zucchini to a medium bowl.

*Alternative Step 2 if you received carrot: *Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, until tender, 4-5 minutes. Transfer the green beans and carrot to a medium bowl.

Return the frying pan to a medium heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Stir in the balsamic vinegar, brown sugar and the water. Cook until dark and sticky, 3-5 minutes. Remove from the heat. Meanwhile, place the garlic and remaining butter in a small microwavable bowl. Microwave, in 30 second bursts, until melted. Add the garlic butter to the green beans and zucchini. Season and toss to coat.

*Alternative Step 2 if you received carrot: *Return the frying pan to a medium heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Stir in the balsamic vinegar, brown sugar and the water. Cook until dark and sticky, 3-5 minutes. Remove from the heat. Meanwhile, place the garlic and remaining butter in a small microwavable bowl. Microwave, in 30 second bursts, until melted. Add the garlic butter to the green beans and carrot. Season and toss to coat.