• 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


  1. 1

    Preheat the grill to high. Put the sausages on a tray under the grill and cook for 10 minutes, turning regularly, until cooked through.

  2. 2

    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.

  3. 3

    While the sausages and veg are cooking, make the dressing: whisk the olive oil, vinegar, honey and mustard together in a small bowl.

  4. 4

    Stir the dressing through the drained potatoes, peas and broccoli. Garnish with the cress and serve with the sausages.

Nutritional Details

Each serving provides
  • Energy 2412kj 576kcal 29%
  • Fat 31.5g 45%
  • Saturates 8.8g 44%
  • Sugars 8.0g 9%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 490kj/117kcal

Each serving provides

43.2g carbohydrate 10.4g fibre 24.9g protein

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