Chipolatas with Bean Mash and Tomato Gravy

Preheat the oven to 180C. Add the sausages, garlic bulb halves and red onion wedges to a roasting tin and toss in olive oil. Roast for 25 mins, tossing a few times, until the sausages are golden and cooked. Remove the sausages from the tin, set aside and keep warm. Take the garlic and squeeze the roasted flesh into a saucepan and stir in the beans, 100ml water and the lemon juice. Gently cook for 3 mins, then mash until creamy.
Add the roasting tin to the hob and gently heat. Sprinkle in the flour, mix with the onions, then add the chicken stock and stir to make a smooth sauce. Mix in the tomato paste, cook for 3 mins more, then serve with the sausages and mash, and any steamed greens you fancy.

40 mins

4 serving

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