Serves 4 Easy1tbsp sunflower oil 8 Lincolnshire sausages 400g (14oz) potatoes, peeled and cut into chunks 400g (14oz) parsnips, peeled and cut into chunks 2 cooking apples, peeled, cored and chopped 100ml (4fl oz) milk 50g (2oz) butter 1/4 tsp ground nutmeg 3tbsp fresh parsley, chopped 4tsp cranberry and caramelised red onion chutney
1 Heat the oil in a frying pan and cook the sausages for around 15 minutes, until brown.
2 Meanwhile, put the potatoes, parsnips and apples into a pan of salted water. Cover, bring to the boil and simmer for 15 minutes. Drain and return to the pan to dry out for 1 minute. Add milk and butter. Turn off the heat. Mash until smooth. Season and stir in nutmeg and parsley.
3 Serve the sausages and mash with a dollop of cranberry and caramelised red onion chutney.
Per serving: 582 calories, 37g fat (16g saturated), 46g carbohydrate