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Jerk Spiced Veg and Cumberland Sausage

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. Slice the Bell Pepper into strips, peel and chop the Potatoes into chunks, thinly slice the Red Onion and cut the Carrot into batons.
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Add the Carrot and Bell Pepper onto a baking tray. Drizzle over some oil and season with salt and pepper and the Caribbean Jerk Seasoning. Add the Cumberland Sausage on to the top and stick on the top shelf of the oven for about 25 to 30 minutes.
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Boil a pan of water and add some salt. Boil the Potatoes for about 15 - 20 minutes or until soft.
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In a frying pan heat a drizzle of oil. Fry the Red Onion and season with a little salt and pepper. Fry for about 10 minutes or until soft. Stir in the Water and Chicken Stock. Bring to the boil then lower the heat to simmer. Mix in the Mango Chutney in as it simmers.
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Drain the Potatoes and mash in the Butter. Add the Parsley towards the end of the mashing and mix in. Season with a little salt and pepper.
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Serve up the Cumberland Sausage with a dollop of Parsley mash. Share out the roasted veg and serve over the Red Onion and gravy. Eat and Enjoy!
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