Ingredients

• 900g/2lb floury potatoes
• peeled and cubed
• 1 tbsp sunflower oil
• 1 large onion
• finely chopped
• 1 tsp Dijon mustard
• ½pint chicken stock (from a stock cube)
• 1 tsp gravy browning (optional)
• 8 pork sausages
• 50g/1½oz unsalted butter
• 50ml/2fl oz double cream or milk
• 1 tbsp each
• fresh parsley and chives
• 3 spring onions
• finely chopped
• 1 tbsp olive oil

Directions

• Cook the potatoes in boiling salted water for 10-12 minutes or until soft.
• Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft
• but not coloured. Stir in the mustard then pour in the stock. Bring the mixture to the boil
• then add the gravy browning. Reduce for 10 minutes or until the liquid is reduced by half.
• Heat up a frying pan
• add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through.
• Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato.
• Pile the mash onto four warmed serving plates. Place two sausages in the centre of each mound of mash and finally drizzle over the gravy.
• Serve immediately.