Herby Beef Sausages & Mushroom Gravy

• Meanwhile, in a large frying pan, heat a small drizzle of olive oil over medium heat. • Cook caramelised onion & parsley beef sausages, turning occasionally, until browned and cooked through, 10-12 minutes. Transfer to a plate and cover to keep warm.

• Roughly chop baby spinach leaves. • In a medium bowl, combine light cooking cream, the salt and a generous pinch of pepper. • Pour mixture over pumpkin in the baking dish. Top with Parmesan cheese and bake until golden and bubbling, 10-15 minutes.

Little cooks: Help by sprinkling the Parmesan cheese on top.

• Meanwhile, return pan to medium-high heat with a drizzle of olive oil. • Cook spinach, stirring until fragrant and wilted, 1-2 minutes. • Transfer to a bowl. Cover to keep warm.

• Boil the kettle. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook sliced mushrooms, tossing, until browned and softened, 6-8 minutes. • In a second medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Add mushrooms and stir until combined.