Sausages, Crushed New Potatoes & Port Sauce

1. Preheat the grill to a high heat. Grill the sausages, turning occasionally, for 10-12 minutes or until cooked through.

2. Meanwhile, cook the new potatoes in lightly salted boiling water for 8-10 minutes, or until tender.

3. Once the sausages and potatoes are cooking, heat 25g butter in a small frying pan over a low heat and gently fry the shallot, garlic and sage for 4-5 minutes, or until soft. Turn up the heat and pour in the port. Simmer rapidly for 1-2 minutes, or until reduced by half, then add the chicken stock and simmer gently for 5 minutes.

4. Meanwhile, boil or steam the tenderstem broccoli for 3-4 minutes, or until tender.

5. Strain the sauce through a sieve into a clean saucepan and return to the heat. Gradually whisk in 25g butter, a little at a time, until the sauce is thick and glossy. Season to taste with salt and pepper.

6. Drain the new potatoes and lightly crush with a fork. Mix in 100g butter and parsley and season to taste with salt and pepper.

7. Serve the grilled sausages with the crushed new potatoes, tenderstem broccoli and port sauce.