Pork Sausages & Creamy Mustard Sauce

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the pork sausages, turning regularly, 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 saucepan. Add the 1/2 the butter, milk and salt, then season with pepper. Mash with a potato masher or fork until smooth. Stir through the spring onions. Cover to keep warm.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the zucchini and carrot and cook, tossing, until just softened, 4-5 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Add the garlic and cook, until fragrant, 1 minute. Transfer to a bowl.

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