Classic Beef Bangers & Parmesan Mash

In a large frying pan, heat a small drizzle of olive oil over a medium heat. Cook the classic beef sausages, turning occasionally, until browned and cooked through, 15 minutes. Transfer to a plate.

While the sausages are cooking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. In the last 8 minutes of potato cook time, place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid to steam. In the last 5 minutes of cook time, add the green beans to the colander, cover and steam until tender. Transfer the carrot and green beans to a medium bowl and cover to keep warm. Drain the potato and return to the saucepan. Add the milk, salt and 1/2 the butter. Mash with a potato masher or fork until smooth. Stir through the chives and grated Parmesan cheese, then cover with a lid to keep warm.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the onion and cook, stirring often, until softened, 5-6 minutes. Stir in the balsamic vinegar, brown sugar and water. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

In a small microwavable bowl, combine the garlic and remaining butter. Microwave, in 30 second bursts, until melted. Add to the bowl with the beans and carrot, along with the parsley. Season with salt and pepper. Toss to coat.