Preheat the oven to 190C.

Brush the sausages with a little oil and roast in the oven for 20-25 minutes until they're juicy and golden.

Peel and dice the potatoes into large chunks and boil for 15 minutes until just soft. Drain and allow to steam dry for at least 10 minutes.

Mash the potatoes with a large knob of butter and a generous pinch of salt.

For the herb butter place 100g of room temperature butter in a bowl along with two minced garlic cloves and a handful of fresh thyme leaves.

Combine well and place onto a piece of parchment paper in a sausage shape. Wrap the butter tightly and twist the ends so you get a neat cylinder shape. Pop in the freezer for 10-15 minutes to firm up.

To make the greens, slice the red onion lengthways and sauté in a knob of butter until soft.

Add the sliced Savoy cabbage along with a dash of water and stir until evaporated.

Add the spinach and peas, and cook for a further 3-4 minutes.

Plate up with a good dollop of the sweet potato mash, the sausages and the wilted greens. Cut a disc of the herb butter and place it on top.