- 1 large potato
- 1 swede
- 2 carrots
- 4 Cumberland sausages
- 1 red onion
- 1 tbsp plain flour
- 1 vegetable stock cube
- A 45g pot of butter
- A 200g bag of kale
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 300ml boiling water
- A couple of pans with lids
- Small roasting tin
- Measuring jug
Heat your oven to 200°C/Fan 180°C/Gas 6. Peel and chop the potato. Peel and roughly chop the swede. Peel and chop the carrots.
Pop the veg in a pan. Pour in enough boiling water to cover them. Cover and bring to the boil. Turn the heat down. Simmer for 15-20 mins till the veg are soft when pierced with a fork.
Pop 4 of the sausages in a small roasting tin. Drizzle with ½ tbsp oil. Bake for 20-25 mins till browned and cooked through. Give the tin a quick shake halfway through cooking.
Peel and slice the onion. Warm ½ tbsp oil in a small pan. Add the onion. Season. Cook over a medium heat for 5 mins till soft and browned. Stir now and then.
Add 1 tbsp of the flour to the onions. Cook and stir for 1 min. Crumble in the stock cube. Pour in 300ml boiling water. Whisk till the gravy boils and thickens. Simmer for 2 mins. Take off the heat. Cover.
Cut the leaves off the tough kale stalks. Finely shred the leaves. Pop in a pan. Pour in enough boiling water to cover the kale. Simmer, without the lid on, for 5 mins till the kale is tender. Drain.
Drain the root veg. Tip back into the pan. Mash in the butter over a low heat till smooth. Season with salt and pepper. Serve the mash with the sausages, kale and onion gravy.
The pan hasn't got its hat on
Wondering why you cook the kale uncovered? It’s to keep the kale’s colour. Green veg go grey if boiled with the lid on the pan, so always cook your greens lid-free.