Sausages with crushed new potatoes

A lighter take on sausages and mash: grilled reduced-fat sausages served on crushed new potatoes with a creamy pea, mint and soft cheese sauce, finished with lemon.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a lidded saucepan of water to the boil, add the new potatoes and return to the boil. Cover and cook for 15–20 minutes or until tender (the exact timing will depend on the size of the potatoes). Preheat the grill to medium.

Step 2

Meanwhile, line the grill pan with foil and grill the sausages for 15–20 minutes, turning once or twice so they brown evenly.

Step 3

Spray a saucepan with the cooking spray and stir-fry the spring onions for 1 minute. Add the peas and stock and cook for 4 minutes. Mix in the soft cheese and half of the mint to make a creamy sauce.

Step 4

Drain the new potatoes and crush roughly using a potato masher. Add the lemon zest and juice plus the remaining mint.

Step 5

Divide the crushed potatoes between four warmed plates and top each with two sausages. Spoon the creamy pea sauce over the sausages and potatoes and serve straightaway.