Parsley 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.

• Finely chop garlic. Roughly chop silverbeet. • In a medium bowl, combine half the garlic, thickened cream, the salt and a generous pinch of pepper. • Pour mixture over pumpkin in the baking dish. Top with the shaved Parmesan cheese and bake until golden and bubbling, 10-15 minutes.

• Meanwhile, return pan to medium-high heat with a drizzle of olive oil. • Cook silverbeet and remaining garlic, 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 heatproof 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.