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tbsp Dijon mustard or wholegrain mustard optional tsp vegetable oil goodquality pork sausages shallots peeled and halved if large carrots thickly sliced thyme sprigs plus extra to serve packs mushroom halved or quartered ml fullbodied red e ml beef stock tbsp caramelised red onions we like English Provender Company Lazy red onions Method Boil the potatoes in salted water for mins adding the cabbage for the final few mins of cooking Drain then allow to steam dry for a few mins Add the milk and er to the pan warm through then mash into the potatoes and cabbage with plenty of seasoning Stir in the mustard if using While the potatoes are cooking heat a large shallow flameproof dish or a large nonstick frying pan Brown the sausages shallots and carrots for about mins until nicely golden and the shallots are starting to soften The sausages should be almost cooked through lift them out then set aside Tip off any excess fat released by the sausages Heat oven to Cfan Cgas Turn up the heat under the pan tip in the thyme and mushrooms then fry until golden about mins Splash in the e then let it bubble and reduce by half Add the stock and caramelised onions then simmer until it has reduced a little to make a shiny gravy and the carrots are cooked through Season then add the sausages to the gravy Spoon the mixture into a baking dish or keep in the pan if its ovenproof Top with the mashed potato spooning it over in even dollops to prevent the gravy oozing up the sides Can be made up to day ahead and chilled Bake covered with foil for mins or mins from chilled removing the foil for the final mins to brown the mash Sprinkle with a little thyme to serve Greek roast lamb Ingredients large leg of lamb about kglb oz garlic cloves bunch oregano zest and juice lemon tbsp olive oil kg new potatoes can chopped tomatoes large handful pitted baby kalamata olives Method Heat oven to Cfan Cgas Pound the garlic half the oregano lemon zest and a pinch of salt in a pestle and mortar then add the lemon juice and a drizzle of olive oil Stab the lamb all over with a sharp knife then push as much of the herb paste as you can into the holes Tip the potatoes into a large roasting tin then toss in the remaining olive oil and any remaining herb paste Nestle the lamb amongst the potatoes roast for mins then reduce the temperature to Cfan Cgas Roast for hr mins for mediumrare adding another mins if you prefer your lamb medium Baste the lamb once or twice with the juices and toss the potatoes When the lamb is done to your liking remove from the tin and let it rest Throw the rest of the oregano in with the potatoes scoop from the tin and keep warm Place the roasting tin over a medium flame add the canned tomatoes and olives to the pan juices then simmer for a few mins Serve the lamb with the potatoes and sauce and a simple salad Rhubarb spice cake Ingredients oz er softened plus extra for greasing selfraising flour tsp mixed spice tsp ground ginger dark muscovado sugar golden syrup tsp bicarbonate of soda eggs beaten rhubarb cut into short lengths icing sugar for dusting Method Heat oven to Cfan Cgas and put the kettle on er and line a deep cm square cake tin Sift the flour and spices into a bowl Beat together the er and sugar until light and fluffy in the food processor then beat in the golden syrup Dissolve the bicarbonate of soda in ml boiling water then gradually pour through the spout of the processor Pulse in the flour then add the eggs mixing briefly Remove the bowl from the processor then gently stir in the rhubarb Pour the mixture into the tin and bake for mins until the cake feels firm to the touch and springs back when pressed Cool in the tin for mins then turn out and cool on a wire rack Dust with icing sugar Asparagus broad bean & smoked salmon pasta Ingredients spring onions sliced tbsp dry white e or ver carton crme frache pinch freshly grated nutmeg tbsp chopped fresh dill optional juice lemon young broad beans in pods to give about goz shelled beans young asparagus spirali or spaghetti smoked salmon cut into small pieces Method Melt the er in a pan then fry the spring onions for minute until softened Add the e and boil to reduce to about tbsp Stir in the crme frache season well and add the nutmeg Bring to the boil and simmer for minutes until slightly thickened Stir in the dill if using and squeeze in a little lemon juice Set aside Blanch the shelled broad beans in boiling salted water for minutes Drain into a sieve and hold under running cold water to cool Drain again and peel off the outer skin make a nick in the tops and pop the beans out Trim the asparagus if its young it t need much cut off the stems Cut into halves or thirds Cook the pasta in salted boiling water as per pack instructions adding the asparagus minutes before the end of cooking time Cook until al dente Drain well reserving a little pasta water Toss the hot pasta and asparagus with the drained broad beans smoked salmon and sauce loosening with a spoonful or two of pasta water if necessary The heat of the pasta should reheat the sauce and slightly cook the smoked salmon but stir over a gentle heat to warm through if necessary Serve immediately Spring vegetable tagliatelle with lemon & chive sauce Ingredients

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