Devilled Pork Sausages with Pea Mash

Steps

1. a full kettle to the boil.
2. Place potatoes in a medium pot and cover with boiling water. Cover with a lid, bring to the boil and cook for 12–15 minutes, until soft. Add peas and cook for a further 2 minutes, until bright green and tender. Drain and mash with butter and milk until smooth. Season to taste with salt and pepper.
3. While potatoes are boiling, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook sausages for about 3 minutes, until browned but not cooked through. Set aside on a plate and keep pan on the heat with another drizzle of oil (if needed).
4. Add onion and carrot to pan and cook for about 3 minutes, until tender. Add garlic paste and devilled spice mix and cook for about 1 minute, until fragrant.
5. While onion cooks, cut apple into quarters, remove and discard core and slice into 0.5cm-thick wedges. Combine stock, cornflour, Worcestershire sauce, tomato sauce and tomato paste in a medium bowl.
6. Add apple and stock mixture to pan, stir and bring to a simmer. Return sausages to pan and cook for about 2 minutes, until sausages are cooked through and sauce has thickened. Remove from heat, stir through spinach and season to taste with salt and pepper.
7. divide pea mash between plates and top with devilled sausages.