Springtime Sausages With Pea Pesto Potatoes

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

Boil a full kettle

Add your sausages to a baking tray (use tin foil to avoid mess!)

Put the tray in the oven for 20-25 min or until the sausages are cooked through (no pink meat!)

While the sausages are in the oven, add your waxy potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, cook for 17-18 min or until fork-tender

Once the potatoes are fork tender, drain then return them to the pot and crush gently

Crush your garlic open by squashing them with the side of a knife and discard the skins

Chop your Italian hard cheese into small bite-size pieces

Add your blanched peas to a colander and pour boiled water all over them to refresh them

Add the crushed garlic, chopped Italian hard cheese, flaked almonds and half the refreshed peas (you'll use the rest later!) to a food processor

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil, half your white wine vinegar (save the rest for later!) and 2 tbsp [3 tbsp] [4 tbsp] cold water with a generous pinch of salt and pepper, then blitz until a coarse paste remains – this is your pea pesto

Tip: No food processor? Chop everything up as finely as you can and mix it together!

Combine the remaining white wine vinegar with a drizzle of olive oil, a pinch of salt and a crack of black pepper – this is your dressing

Wash your salad then pat it dry with kitchen paper

Add the salad to the dressing and toss – this is your dressed salad

Add a small knob of butter to the crushed potatoes with the pea pesto and remaining refreshed peas and give everything a good mix up until fully combined – these are your pea pesto potatoes