Aubergine Facon

1: Add all ingredients into a bowl (except aubergine) and stir.

2: Place the aubergine strips into the bowl of liquid and leave to marinade for 30mins.

3: Lightly cover a frying pan with olive oil on a medium heat.

4: Take aubergine strips out and save marinade.

5: Cook the aubergine in batches in the frying pan. Cook until aubergine is brown at edges.

6: Add marinade and simmer until marinade disappears.

7: Repeat until all aubergine strips are done.

8: Cook the sausages in the oven as per instructions.

9: Take them out the oven 1, 2 minutes early and leave to cool slightly until you can handle them.

10: Whilst still warm wrap each sausage in an aubergine strip – cutting to size as needed.

11: Put back in the oven on a low heat covered in foil while you do the rest.

Cashew Mustard Mayo

1: Blend everything together adding more oat milk as required.

Ultimate Mash

1: Place potatoes in a large saucepan of water and using a medium to high heat bring to the boil.

2: Add a pinch of sea salt.

3: Cook for 20, 25 mins until very tender.

(While the potatoes are cooking you can make the Mayo and the Onions)

4: Chop your chives into thin slithers.

5: Turn off the heat and empty water from the potato pan.

6: Tip the potatoes into a large pan. Add the oat milk, nutritional yeast, pepper, salt and chives.

7: Stir with a wooden spoon or mash using a potato masher.

8: Sprinkle on top with chives

Pomegranate Molasses & Red Wine Vinegar Onions

1: Coat frying pan thinly with olive oil on a medium heat.

2: Add sliced onion to the pan and fry for 1 minute.

3: Add the red wine vinegar and pomegranate molasses.

4: Continue frying until the onions are slightly brown, a little crispy and have soaked up the liquids.

Add garden peas and gravy if you wish! If you';d like to watch the video of this recipe visit Bosh!