Sausages, mashed swede, winter salsa verde

Serves two greedy people, with some leftovers

6 Cumberland sausages
A whole swede
Greek yoghurt
Large bunch parley
4 sprigs mint
1 clove garlic
A handful shelled walnuts
Pepper
Maldon salt
Pinch brown sugar

Tip the sausages into a baking tray, season well with salt and pepper and roast in a medium oven for 20 mins, regularly shaking and turning. Meanwhile, peel the swede and chop into large chunks, tip into a saucepan of cold water, bring to the boil and simmer for about 15 mins, or until tender. While the sausages and swede are cooking, put the parsley, mint, garlic clove, pepper, salt, walnuts and two tablespoons of olive oil in a food processor and blitz to a thick paste. Add the pinch of sugar to taste. Drain the swede well, allow to steam in the hot pan to get rid of some of the moisture, add a large hunk of butter and mash until smooth. Stir in tablespoon of Greek yoghurt, salt and pepper and gently heat through when you're ready to serve. Arrange on each plate the sausages, with a pile of mash, and a heaped tablespoon of the salsa verde.