Bangers & Mash Traybake

Heat the oven to 200°C. Tip the potatoes into a large pan of cold salted water, bring to the boil and cook for 10-15 mins until totally soft. Drain and set aside to steam. Meanwhile, slice the courgettes into 2cm rounds.

Tip the potatoes onto your largest baking sheet ​​– you may have to spread them across two trays. Use the bottom of a glass or the back of a spatula to gently break the potatoes a little. Add the sausages and courgette slices to the trays, drizzle everything with a little olive oil and season with salt and pepper. Roast in the oven for 30-40 mins, tossing gently halfway, until the potatoes are crispy and the sausages are golden and cooked through.

For the gravy mayo, put the gravy granules in a small bowl and add 1 tbsp boiling water to create a paste.

Tip the egg yolk into another bowl and add the mustard and a squeeze of lemon juice. Whisk together, then add a small splash of the vegetable oil. Whisk well, then add the rest of the vegetable oil very slowly, whisking with each edition until it emulsifies to form a thick mayo. Whisk in the gravy paste, taste and season well, adding a little more lemon juice if necessary.

Tip the peas into a bowl and cover in boiling water. Drain immediately and rinse in cold water, then return to the bowl. Use a potato masher to roughly crush the peas – you can also do this in a mini chopper.

Roughly chop the mint and add most of it to the peas. Add the juice of the lemon half and 2 tbsp olive oil.

Tip the sausages, potatoes and courgettes onto a platter. Scatter with the herby peas, drizzle over a little of the gravy mayo and finish with the reserved herbs and a crack of black pepper. Serve the remaining gravy mayo on the side.