Roasted sausages & cherry tomatoes with leek mash

Name: Roasted sausages & cherry tomatoes with leek mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 400 g No.1 British Free Range 6 Wild Garlic Pork Sausages (see tip); 1 tbsp Essential Olive Oil; 270 g pack cherry vine tomatoes, off the vine; 500 g potatoes, skins left on, cubed; 75 ml whole milk; 15 g butter; 1 leek, trimmed and thinly sliced; 1 tsp Dijon mustard, to taste

We’ve given the classic midweek dinner a revamp with wild garlic and tomatoes.

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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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400g No.1 British Free Range 6 Wild Garlic Pork Sausages (see tip)
1 tbsp Essential Olive Oil
270g pack cherry vine tomatoes, off the vine
500g potatoes, skins left on, cubed
75ml whole milk
15g butter
1 leek, trimmed and thinly sliced
1 tsp Dijon mustard, to taste

Preheat the oven to 200ºC, gas mark 6. Place the sausages into a small roasting tin, then drizzle with the oil, turn to coat evenly, and roast for 15-20 minutes. Add the tomatoes to the tin, then roast for 10 minutes more, until the sausages are browned and cooked through, with juices that run clear and no pink meat.
Meanwhile, cook the potatoes in a pan of boiling, lightly salted water for 12-15 minutes, until tender.
Place the milk, butter and leek in a separate saucepan, then cover and simmer gently for 8-10 minutes, until the leeks are tender.
Drain the potatoes and return to the pan. Roughly mash, then stir in the leeks, milk and mustard. Check the seasoning, then divide between plates and top each with 3 sausages, the tomatoes and any pan juices.

Cook’s tip

Try swapping the leeks for shredded green cabbage or kale. Just simmer in the same way until tender, then stir into the mashed potatoes. Any leftover sausages are delicious in sandwiches or salads the next day.

Typical values per serving when made using specific products in recipe