Sausages with Carrot Mash

This version of bangers and mash is quick, easy and full of flavour.

Sausages:
8 plump pork sausages
2 Tbsp. grain mustard
1 Tbsp. smooth Dijon mustard
3 heaped Tbsp. runny honey
2 Tbsp. lemon juice, freshly squeezed

Mash:
1 lb 10 oz carrots (750 g)
1 large knob butter

Set the oven at 400°F (200°C/180°C fan, Gas Mark 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.

Makes 4 servings.