Parsley Beef Sausages & Mushroom Gravy

• Meanwhile, place caramelised onion & parsley beef sausages on a lined oven tray. • Bake for 10 minutes, then turn sausages and continue baking until browned and cooked through, 10-15 minutes.

• While the sausages are baking, finely chop garlic. Roughly chop silverbeet. • In a large frying pan, heat the butter and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. • Add the plain flour and cook, stirring, until a thick paste forms, 2 minutes. • Remove from the heat and slowly whisk in light cooking cream until smooth. Stir in grated Parmesan cheese and a pinch of pepper. • Pour sauce over the just-tender pumpkin in the baking dish. Bake until golden and bubbling, 10-15 minutes.

• Meanwhile, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook silverbeet and remaining garlic 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. • Meanwhile, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people) in a medium heatproof bowl, whisking, until smooth, 1 minute. Stir in cooked mushrooms until combined.