Sausages with sweet & tangy onions & mixed root mash

Put the sausages and oil into a large frying pan over a medium heat. Fry for 5 minutes until starting to colour, then add the onions and sugar. Cook for 10 minutes, until softening and catching in places, then stir in the vinegar, mustard and a splash of water. Cook gently for 10-15 minutes more, until the sausages are cooked throughout with no pink bits of meat left in the middle and the onions are soft and sticky. Stir in the dill.

Meanwhile, boil the carrots, parsnips and potatoes in a large pan of salted boiling water for 15 minutes, until tender. Steam the cabbage over the root vegetables for the last 5 minutes.

Dress the cabbage with lemon juice and season with lots of pepper. Drain the root vegetables, return to the pan, mash with butter, milk, garlic and lemon zest, then season. Serve up mounds of mash with the greens and sticky onions and sausages, with extra mustard, if liked.