Vegetarian Lincolnshire Sausages & Mash

For the celeriac mash

1. Bring a pan of water to the boil. Add the diced celeriac and boil for 12-15 minutes or until tender. Drain and return to the pan off the heat. Place a lid on the pan and allow the celeriac to sit covered for a few minutes (this helps to remove excess water from the celeriac.)

2. Mash the celeriac, add the thyme leaves, crème fresh and nutmeg. Stir well and keep warm.

For the red onion jus

1. Heat a non-stick frying pan over a medium heat. Add the one-calorie cooking spray. Add the sliced onions and sauté for 5 minutes.

2. Add the red currant jelly, stock and thyme. Stir and bring to the boil. Boil for approximately 5 minutes to reduce the sauce to a jus consistency. 

3. Remove the thyme sprigs and discard. Set aside the jus and keep warm.