Sausages with three-veg mash and cranberry onions

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Cook the sausages in a roasting tin for 35 minutes, turning once so they brown evenly.
2. Meanwhile, heat the oil in a frying pan over a medium-low heat. Add the onions and fry for 15 minutes, stirring occasionally, until softened but not browned. Add the vinegar and sugar, cook for 5 minutes, then stir in the cranberry sauce. Keep warm over a low heat, until ready to serve.
3. Meanwhile, make the mash. Put the potatoes, parsnips, leeks and garlic in a large saucepan of cold, salted water. Bring to the boil and simmer for 15-20 minutes, until tender. Drain well, return to pan and dry off over a low heat. Add the milk, warm through, then put into a food processor with the parsley and Parmesan and whizz until smooth. You can keep this warm in an ovenproof dish in a low oven (140°C/fan120°C/gas 1) for up to 1 hour.
4. Serve the sausages with the mash, garnished with parsley leaves, if using, and the cranberry onions.