Sausages & celeriac mash

Takes 45 mins serves 4

1 x 500g celeriac, peeled and cubed

2 parsnips

8 pork sausages

2tbsp olive oil

2 red onions, sliced

1⁄2 red cabbage, sliced

4tbsp balsamic vinegar

1 beef stock pot

4tbsp soured cream

1 Preheat the oven to 200°C/ Gas 6. Put celeriac and parsnips into a pan of salted water, cover, bring to the boil, then simmer for 20 mins. 2 Line a roasting tin with baking parchment. Add the sausages and roast for 15 mins. 3 Take 2 pans, add 1tbsp olive oil to each, then add 1 sliced onion to one of the pans; cook gently to soften. Add the other onion with the red cabbage to another pan with 150ml water and 1tbsp vinegar, cover and cook both gently for 15 mins. 4 Put stock pot into a pan with remaining vinegar and 200ml hot water, simmer for 10 mins to reduce to a gravy. 5 Drain celeriac and parsnips, return to the pan with soured cream. Mash until smooth. Serve with the sausages, onions and gravy with cabbage on the side.