Preheat the oven to 180°C/350°F/Gas Mark 4.

Bring a pot of water to boil.

Prepare the vegetables: cut the potatoes into 2cm chunks, roughly chop the onion, trim the carrots, half lengthways, then quarter, and cut the pepper into strips.

Place the carrots and peppers on a large baking tray. Add the sausages on top. Drizzle with oil and season with Caribbean Jerk spice. Mix well.

Place into the oven and cook for 30 minutes.

Add the potatoes to the saucepan and boil for 20 minutes.

Heat a frying pan. Once hot, add the onion. Cook for 10 minutes. Add 100ml of water and chicken stock paste. Bring to a boil, reduce the heat and stir in the mango chutney. Simmer for 6 minutes.

Once the potatoes are ready, drain the water. Add a dash of milk and a knob of butter. Mash well.

To serve, split the mash between two bowls. Place the vegetables on the side. Top with the sausages and pour the gravy over.