Bangers on a Mound

(SERVES 4)

• 450 g/1 1b potatoes, cut into even-sized chunks
• Salt and freshly ground black pepper
• 25g/1 oz/2 tbsp low-fat spread
• 15 ml/1 tbsp skimmed milk
• 2 large onions, sliced
• 1 small green, cabbage, shredded
• 2 carrots, grated
• 8 low-fat pork chipolata sausages
• Wholegrain mustard

Cook the potatoes in boiling, lightly salted water until tender. Drain and mash well with a little pepper, half the low-fat spread and the milk. Meanwhile, fry (sauté) the onions in the remaining low-fat spread for about 6 minutes until golden and soft, stirring all the time. Through the cabbage into the pan with just 2.5cm/1 in boiling, salted water. Cook, pressing down, for 3 minutes. Drain and keep warm. Meanwhile, grill (broil) the sausages until well browned and cooked through. Drain on kitchen paper. Pile the cabbage and carrots round the edges of four warmed serving plates. Put a mound of potato in the centre and top with the onions. Add the sausages on either side of the potato and serve with Wholegrain mustard.