- 454 g pack Butcher's Choice Lincolnshire sausages
- 800 g baby potatoes, halved
- 200 g frozen peas
- 1 head broccoli, broken into small florets
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp clear honey
- 1 tsp Dijon mustard
- 20 g punnet salad cress, washed
Preheat the grill to high. Put the sausages on a tray under the grill and cook for 10 minutes, turning regularly, until cooked through.
Meanwhile, bring a large pan of water to the boil. Add the halved baby potatoes and simmer for 10 minutes until cooked. Add the peas and broccoli to the pan for the final 2 minutes of cooking time. Drain.
While the sausages and veg are cooking, make the dressing: whisk the olive oil, vinegar, honey and mustard together in a small bowl.
Stir the dressing through the drained potatoes, peas and broccoli. Garnish with the cress and serve with the sausages.