Mediterranean Bangers & Mash

1. Roast the sausages and tomatoes: Preheat the oven to 200°C (180°C fan). Place the sausages and cherry tomatoes in a roasting tin, drizzle with olive oil, and season with black pepper. Roast for 25–35 minutes, turning the sausages once. Brush them with 1 tbsp of Bart Lemon, Herb & Shallot Paste halfway through roasting, until golden and the tomatoes have burst.

2. Prepare the mash: While the sausages roast, peel the potatoes and cut into halves or quarters. Boil in well-salted water until tender, then drain thoroughly. Mash with the butter and a splash of milk or cream until smooth. Stir through 2 tbsp of Bart Lemon, Herb & Shallot Paste, taste, and season if needed. Keep warm.

3. Make the Mediterranean gravy: Heat a little olive oil in a pan and gently fry the sliced onion for 8–10 minutes until soft and sweet. Stir in 2 tbsp of Bart Lemon, Herb & Shallot Paste and cook for 1 minute. Sprinkle in the flour and cook for another minute, then gradually whisk in the stock. Simmer until thick and glossy, then finish with a splash of vinegar. Season to taste.

4. Serve: Spoon the mash onto plates, top with the sausages and roasted tomatoes, and pour over plenty of Mediterranean gravy.