Pork Sausages & Creamy Chive Sauce

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

While the sausages are baking, finely chop the garlic. Thinly slice the carrot into half-moons. Cut the broccoli into small florets, then roughly chop the stalk. Finely slice the chives.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the 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.

TIP: Add dash of water to speed up the cooking process!

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