These potatoes and carrots are a kind of textured mash that you often see in trendy restaurants so don't be tempted to make it too smooth. Pile them into a cooking ring set on the serving plates for a really professional result. They are a fantastic accompaniment for my Apricot and Almond Chicken Sausages.

Serves 4

2 cups or 300 g (12 oz) potatoes, cut into chunks
2 cups or 300 g (12 oz) carrots, trimmed and cut into chunks
1/2 cup or 120 ml (4 fl oz) extra virgin olive oil
8 Apricot and Almond Chicken Sausages
handful fresh basil leaves
salt and freshly ground black pepper

Preheat the oven to 180C/350F/Gas 4. Toss the potatoes and carrots in a tablespoon of the oil in a baking tin and season generously. Place in the oven to roast for 35-40 minutes, tossing the tin occasionally to ensure they cook evenly.

After about 15 minutes heat a heavy based ovenproof pan with a little of the oil and cook the sausages for a few minutes until lightly golden. Transfer to the oven to finish cooking for 10-15 minutes until golden brown.

Tip the roasted potatoes and carrots potatoes into a large bowl. Add the remaining olive oil and with the back of a fork, gently crush each potato until it just splits. Season, and then mix carefully until all the oil has been absorbed. Finely chop the basil and stir through the potatoes, then season to taste.

To serve, arrange the crushed new potatoes and carrots on warmed plates with the roasted apricot and almond sausages on top.