Classic Lamb Sausages with Mash

Place the sweet potato in a large saucepan and cover with water. Bring to the boil and cook for 10-15 minutes or until tender. Drain. Return to the pan and mash with a dash of olive oil and salt and pepper using a potato masher. Stir through the parsley.

Meanwhile, heat the olive oil in a medium frying pan over a medium heat. Add the onion and cook, stirring, for 10-15 minutes or until softened and caramelised. Add the green beans and cook for a further 2 minutes or until softened. Remove from the pan, cover with foil and set aside.

Place the same frying pan back over a medium-high heat. Add the lamb, garlic & rosemary sausages and cook, turning occasionally, for 10-12 minutes or until cooked through. Transfer to a paper towel lined plate to drain.