Sticky sausages with smashed potatoes & green veg

Cook the potatoes in a large pan of boiling water for 10–12 mins until tender, then drain.

Meanwhile, preheat the oven to 220°C/200°C fan/gas 7. Put the sausages in a medium roasting tin and brush with 2 tbsp chutney, then cook in the preheated oven for 10 mins on the top shelf.

Place the drained potatoes onto a roasting sheet and use a fork to gently smash them, then drizzle with 1 tbsp oil. Season with salt and black pepper and sprinkle over ¼ of the parsley.

After the sausages have cooked for 10 mins, remove from the oven, add the onions and toss to mix. Brush the sausages with the remaining chutney. Return the sausages and tray of potatoes to the oven and cook for a further 15 mins until the sausages are browned and cooked through and the potatoes are golden, tossing occasionally, swapping shelves if the sausages become too dark.

Heat the remaining 2 tbsp oil in a non-stick frying pan over a medium-high heat and cook the cabbage for 3–4 mins until lightly charred. Add the peas and cook for a further 3 mins.

Divide the greens, potatoes and sausages between 4 plates and scatter over the remaining parsley before serving.

Serve with Yorkshire puddings and turn this into a delicious Sunday meal for the family. Any leftover cabbage is perfect for making coleslaw to serve with roast potatoes.