Curried bangers and mash

1. Peel potato and carrots and chop into 3cm pieces keeping them separate. Reserve the carrots to one side for the sauce. Place the potatoes in a pot, add 1 tsp salt, cover with water and bring to a boil. Cover and simmer 15 minutes or until tender. Drain cooked potatoes, season with salt and fine white pepper and mash finely with a vegetable masher or a fork. Add a knob of butter and/or a splash of milk and mash again until creamy- adding more milk as needed to make a soft mash.
2. While potatoes are cooking, halve and thinly slice onions and put to one side. In a large, deep frypan or heavy pot, heat oil and fry sausages over medium heat until well browned on all sides. Remove from pan and put to one side. Drain off and discard most of the fat from the pan.
3. Add sliced onions to the pan and cook over medium heat for 6 minutes until softened, add curry powder and stir over medium heat for another 30-40 seconds until fragrant.
4. Add chopped carrots and 1 cup of water to the onion, cover and simmer for 8 minutes. Add Annabel’s Go to Classic Tomato Sauce and stir over medium heat to combine. Angle slice sausages into 6 or 7 pieces and add to the sauce. Reduce heat to a low simmer, cover and simmer for 10 minutes, stirring now and then to ensure sauce does not catch, adding a little more water if needed.

To Serve:

• Divide mashed potatoes between 4 serving plates and top with sausages and sauce. Enjoy!

Optional:

• If using broccoli, cut it into florets, place in a bowl with ½ tsp salt. Cover with boiling water and leave to stand for 5 minutes. Drain and serve. Garnish sausages and sauce with parsley if using.