Double Pork Sausages & Creamy Parsley Sauce

• While the sweet potato is cooking, place pork, garlic & herb sausages on a lined oven tray. Bake for 10 minutes. • Turn sausages, then return to oven to continue baking until browned and cooked through, 10-15 minutes.

~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've doubled your pork sausages, spread them over two lined oven trays if your tray is crowded.

• Meanwhile, finely chop garlic. • Thinly slice carrot into half-moons. • Cut broccoli into small florets, then roughly chop the stalk. • Finely chop parsley.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and broccoli, tossing, until slightly softened, 5-6 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. • Transfer to a bowl. Season to taste, then cover to keep warm.

TIP: Add a dash of water with the carrot and broccoli to help speed up the cooking process!

• Return frying pan to medium heat with a drizzle of olive oil and the remaining butter. • Cook remaining garlic until fragrant, 1-2 minutes. • Stir in light cooking cream, parsley and chicken-style stock powder (see ingredients). Simmer until slightly reduced, 1-2 minutes • Remove from heat. Season with pepper.