Honey Mustard Glazed Sausages

While the sausages are cooking, bring a large saucepan of water to the boil. Peel and cut the sweet potato into 2cm chunks. Add the sweet potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return the sweet potato to the saucepan. Add the 1/2 the butter and the salt and mash using a potato masher or fork until smooth. Cover with a lid to keep warm.

While the sweet potato is cooking, trim the green beans. Cut the zucchini into batons. Finely chop the garlic (or use a garlic press).

Return the frying pan with a drizzle of olive oil over a medium-high heat. Add the green beans and zucchini and cook, 4-5 minutes. Add the garlic (reserve a pinch for the glaze) and baby spinach leaves and cook, until fragrant and wilted, 1-2 minutes. Season to taste with salt and pepper. Transfer to a bowl and cover to keep warm.

While the vegetables are cooking, thinly slice the red onion. Roughly chop the parsley leaves. In a small bowl, combine the honey, wholegrain mustard, water, reserved garlic and a pinch of salt and pepper. Return the frying pan to a medium-high heat. Add the onion and cook until softened, 5 minutes. Add the honey mustard glaze, remaining butter and cook until sticky, 1-2 minutes. Return the sausages to the pan to coat in the glaze.