Bangers and Cannellini Mash

Preheat oven to 185°C

• Leaving the skin on, chop 2 cm from the end of the garlic head, leaving the top of the cloves exposed and add to the baking tray with the sausages and cover with foil. Pop in the oven. Timer 20 minutes.
• Meanwhile, boil the kettle and measure 450 ml of vegetable stock.
• Slice the onion and caramelise with ½ tbsp of olive oil and then add 300ml of the stock. Season with ½ tsp of thyme and rosemary.
• Drain and add the beans to a separate saucepan, adding in the remaining stock and the same seasoning.
• Remove the roasted garlic from the oven and add 3 cloves to the bean mixture. The beans will now be ready to mash! Use a potato masher or a hand-blender. You can save the remaining roasted garlic to spread on toast, add to the gravy etc!
• When the sausages are ready, serve up the ingredients and season with salt and pepper.

A great low-carb replacement to the feel-good, comforting classic. Don’t knock it till you try it, tastes just as good (if not better) than the real deal!