Sausage & Mash With Garlic Tomato Sauce

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

Boil a full kettle

Add your sausages to a tin foil-lined baking tray (or two!)

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

While the sausages are cooking, peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes 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

While the potatoes are boiling, peel and finely slice (don't chop!) your garlic

Wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Line a separate baking tray with a large piece of tin foil

Add the sliced spring greens and half the sliced garlic (you'll use the rest later!) to the middle of the foil with a small knob of butter, a pinch of pepper and 2 tbsp [3 tbsp] [4 tbsp] cold water

Scrunch the edges of the foil to form a sealed parcel and put the tray in the oven for 10-12 min or until the greens are tender

Tip: Cooking for 3 or more? Make 2 separate parcels!

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the remaining sliced garlic and your dried oregano to the pan and cook for 2-3 min or until fragrant

Once fragrant, add your chopped tomato and chicken stock mix to the pan and cook for a further 3-4 min or until the sauce is thickened – this is your garlic tomato sauce

While the sauce is cooking, return the drained potatoes to a low heat with a splash of milk and a knob of butter

Season with a pinch of pepper and mash until smooth