Pork Sausages & Creamy Mustard Sauce

Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the classic pork sausages to the pan and cook, turning often, until browned all over, 5-6 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through, 12-15 minutes.

While the sausages are cooking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add 1/2 the butter and the milk, salt and a pinch of pepper and mash with a potato masher or fork until smooth. Stir through the spring onion. Cover with a lid to keep warm.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, until just softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-low heat. Add the light thickened cream, wholegrain mustard (see ingredients list) and crumble in the beef stock (1/2 cube for 2 people / 1 cube for 4 people). TIP: Add a little less mustard if you're not a fan of the flavour. Cook, stirring, until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.

Divide the mash, pork sausages and garlic veggies between plates. Spoon over the creamy mustard sauce.