3 floury potatoes, peeled and quartered
2 garlic cloves, crushed or finely chopped
1 leek, trimmed, cut in half lengthways and finely sliced
2 large parsnips, scrubbed, trimmed and cut into quarters
1 fresh rosemary sprig, left whole
3 shallots, finely chopped
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 tbsp balsamic vinegar
300ml/10fl oz beef stock
salt and freshly ground black pepper
1 tbsp brown sugar, plus extra if needed
1 tbsp flour
2 tbsp honey
2 tbsp oil
1–2 tbsp olive oil
2 tbsp olive oil
2 tbsp vegetable oil
2 tbsp butter
1 tbsp butter
50ml/2fl oz single cream
4 Cumberland sausages
190ml/6½fl oz red wine