Instructions

1. Boil water in a pan with a pinch of salt
2. Add the swede, potatoes, carrots and parsnips to the water and simmer for 30 minutes
3. Meanwhile, dry fry the sausages in a char grill pan to colour and then finish off in the oven
4. For the gravy, heat a little butter gently in a pan and add the sliced onions with a pinch of salt and cook gently for 20 minutes
5. Once the onions have caramelised, add the mushrooms and cider, and reduce
6. Add a touch of tomato puree, garlic, a dash of chicken stock, cider vinegar and fresh thyme, and stir to combine
7. Drain the vegetables, add a touch of butter, a pinch of salt, pepper and crush the vegetable mix
8. To serve, lay the sausages on to the mash and top with the cider gravy

Ingredients

• Swede, diced
• Potatoes, diced
• Carrots, diced
• Parsnips, diced
• Butter Onions, sliced
• Mushrooms, sliced
• Dry Cider
• Tomato Puree
• Garlic, finely chopped
• Stock
• Cider Vinegar
• Fresh Thyme
• Lean Sausages
• Salt
• Pepper