Sausages With Herby Potatoes & Beet Apple Slaw

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut all the waxy potatoes into bite-sized chunks

Add them to a mixing bowl with a drizzle of olive oil, the dried dill and a generous pinch of salt and pepper

Give everything a good mix

Add the dill crusted potatoes to a baking tray

Snuggle the Cumberland sausages in amongst them

Put the tray in the oven for 30-40 min or until both are golden and crisp (alternatively, cook the sausages on the BBQ until they are slightly charred and cooked through!)

Tip: use two trays if you are cooking for 4, so there is space in between the potatoes

Meanwhile, combine the mayonnaise, horseradish, cider vinegar and a drizzle of olive oil in a large mixing bowl

Trim, then slice the spring onion[s] finely

Stir the sliced spring onion into the horseradish mayo 

Drain the cooked beetroot 

Peel and top and tail the carrot[s]

Quarter the apple[s] (skins on) and discard the core[s]

Set a sieve (or colander with small holes) over a bowl

Grate the beetroot, carrot, and apple into the sieve

Squeeze the juice out of the grated mixture with your hands

Discard the juice (or drink it for an immune boost!)

Add the squeezed beetroot, apple and carrot to the horseradish mayo and season with plenty of salt and pepper

Give it a good mix – this is your beetroot, apple and horseradish slaw

Set your slaw aside until your sausages and potatoes are ready