Italian-Style Bangers With Tomato & Olive Sauce And Basil Mash

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add the sausages to a tin foil-lined baking tray

Put the tray in the oven for 20-25 min or until the sausages are cooked through

Whilst the sausages are cooking, peel and finely slice the onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a high heat

Once hot, add the sliced onions with a pinch of sugar and salt

Cook for 3 min, then reduce the heat to low and cook for a further 8-10 min or until softened and caramelised

Boil a full kettle

Cut the potatoes (skins on) into large bite-sized pieces

Peel and finely chop (or grate) the garlic

Tear the basil into a pestle & mortar and grind to a paste – this is your basil paste

Tip: Don't have a pestle & mortar? Pulse in a food processor instead!

Add the chopped potatoes with half the chopped garlic to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Meanwhile, chop the black olives coarsely and dice the tomatoes

Once the onions have caramelised, add the diced tomatoes, tomato paste, dried oregano and Henderson's Relish with 150ml [250ml] boiled water

Season with a little pinch of salt and cook, covered, for a further 10-12 min or until the tomatoes have started to break down and the sauce has thickened

Once thickened, add the chopped black olives – this is your tomato & olive sauce

Wash, then rip the leaves off the spring greens, discard the tough stalks, roll the leaves up and slice into thin strips and pat them dry with kitchen paper

Heat a separate, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced spring greens and remaining chopped garlic and cook for 1 min, then add 2 tbsp [4 tbsp] cold water and cook, covered, for 3-4 min or until tender

Return the potatoes to a low heat with a knob of butter and a splash of milk and mash until smooth

Add the basil paste to the mash and give it a good mix up – this is your basil mash

Taste for seasoning, adding more salt and pepper if needed