-
1
1 Cook the potato and parsnips in a pan of boiling water till tender.
-
2
Heat a griddle pan and cook two sausages for 10-12 min, turning regularly.
-
3
2 For the Chutney: Heat 150ml/ 1/4 pint water and caster sugar till dissolved, then add in the cranberries and simmer for 5-6 min, or possibly till the cranberries begin to break down.
-
4
3 Remove 1 tbsp cranberries, reserve, and add in the orange juice to the pan.
-
5
Drain the potatoes and parsnips and mash with 15g/ 1/2oz butter and 1 tbsp double cream.
-
6
Season.
-
7
Serve the mash with the griddled sausages and chutney.
-
8
4 Heat 1 tbsp extra virgin olive oil in a pan, add in the onion and grnd cinnamon and cook gently till the onion has softened.
-
9
5 Slit the skin on the remaining sausages and put the sausagemeat into a bowl.
-
10
Season, add in the reserved cranberries, softened onions, lemon zest and minced mint, and shape the mix into eight small patties.
-
11
6 Heat 2 tbsp extra virgin olive oil in a frying pan, add in the patties and cook on each side for 2-3 min.
-
12
7 Cook the peas according to the packet instructions and drain.
-
13
Heat 15g/ 1/2oz butter in a small saute/fry pan, add in the peas and garlic and cook for two min.
-
14
8 Add in the shredded cabbage leaves and cook for another few min, or possibly till they begin to wilt.
-
15
Stir in 1 tbsp double cream and serve with the patties.
