Ingredients

• 8 plump pork sausages
• 2 tbsp grain mustard
• a tbsp smooth Dijon mustard
• 3 heaped tbsp runny honey
• 2 tbsp lemon juice
• 750g/1lb 10oz carrots
• a large knob of butter

Directions

• Set the oven at 200C/400F/Gas 6.
• Put the sausages in a roasting tin large enough to take them in a single layer. If they overlap
• they won’t cook properly.
• In a bowl mix the mustards
• honey and lemon juice. Stir well and pour over all the sausages. Bake for 25-30 minutes
• rolling the sausages over in the honey and mustard mixture once or twice during cooking
• so that they eventually take on a sticky
• glossy coat.
• Meanwhile
• to make the mash
• trim and scrub the carrots
• slice into chunks and pile into a steamer basket or metal colander balanced over a pan of simmering water. Steam
• covered
• for 15-20 minutes or until just tender.
• Remove the carrots from the steamer and mash with a generous knob of butter. Divide the mash between 4 plates and pop the sausages on top.