Caramelised Onion Roasted Sausages with Broccolini and Olive Oil Mash

Peel and cut potatoes into 3cm pieces. Place in a saucepan of cold, salted water and bring to the boil over high heat. Cook potato for 12–15 minutes or until tender. Drain well, set aside and keep warm. While the potato is cooking, continue with step 2.

Preheat oven to 200°C fan-forced. Cut green top from leek and discard. Halve and wash leek thoroughly. Place cut-side down on a chopping board and cut into 2cm-thick slices. Place in a medium roasting dish with 2 teaspoons olive oil, salt and pepper and toss to coat.

Add sausages to tray with leek, transfer to oven and bake for 12–15 minutes or until sausages are starting to brown and leek is softened.

Trim and halve broccolini. Pick sage leaves from their stems. Add broccolini, sage, caramelised onion chutney and 40ml (2 tablespoons) water to tray and season with salt and pepper. Return to oven and cook for a further 10 minutes or until broccolini is tender and sausages are cooked through.

Return drained potatoes to the saucepan they were cooked in. Add milk and remaining olive oil and mash until smooth. Season well with salt and pepper.

Divide mash between bowls and top with sausages and vegetables, spooning over any juices from the dish to serve.