Categories: July

Ingredients

• 700g small new potatoes, such as Jersey Royals
• 2 tbsp olive oil
• 6 good-quality pork and herb sausages
• 200ml half-fat crème fraîche
• 150ml vegetable stock, hot
• 200g frozen peas, thawed
• bunch of spring onions, finely sliced

Directions

1. Put the potatoes in a large pan of cold water, bring to the boil, then simmer for 15-20 minutes, until tender. Drain, return to the pan, cover, and set aside.

2. Meanwhile, heat half the oil in a frying pan over a medium heat. Add the sausages and cook for 15 minutes, turning, until browned and cooked. Remove from the pan, cover and set aside.

3. Wipe out the frying pan, then return to the heat. Add the crème fraîche, stock and peas, stir, and bring to the boil. Cook for 3-4 minutes, until the sauce has reduced a little. Stir in half the onions, cook for 1 minute, then remove from the heat. Season.

4. Roughly crush the potatoes with a masher or fork. Add the remaining onions and oil. Season and gently mix. Divide between 4 plates. Slice each sausage in half and place 3 halves on top of the potato. Spoon the sauce around the potato and sausages to serve.

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