Spiral Pork Sausage with Rocket Mash

Preheat the oven to 190°C.

Untwist the sausage links and wind into a spiral. Push two skewers through to secure, poke in the bay leaves and brush with 1 tablespoon of oil, then transfer to a baking tray and cook for 35 to 40 minutes, or until golden and crispy.

Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.

Meanwhile, heat the milk gently in a pan. Roughly chop half the rocket and trim and finely chop the spring onions. Add both to the milk and simmer for 5 minutes, or until softened.

Add the cooked potatoes to the milk and mash until smooth. Season well with sea salt and black pepper, then cover and keep warm.

For the gravy, peel and finely slice the onions. Melt the butter in a pan over a medium heat and fry the onion and rosemary for 5 minutes, or until sweet and translucent. Stir in the flour, then add the stock and cider, and simmer until reduced to a thick gravy.

Serve the sausage with the mash, gravy and remaining rocket.