Glamorgan Sausages With Green Beans and Creamy Broccoli Mashed Potato

Bring a saucepan of salted water to the boil.

Thinly slice the leeks.

Finely chop the fresh parsley and thyme.

Grate the cheese.

Peel and chop the potatoes into small cubes.

Cut the broccoli and into small florets.

Cut the lemon into slices or wedges.

Melt half the butter in a frying pan.

Add the leek and saute until softened.

In a bowl, mix together the fresh breadcrumbs, parsley, thyme and cheese.

In a shallow bowl, mix together the egg and English mustard, season with salt and pepper.

Add the leek to the breadcrumb mixture.

Add enough of the egg mixture to allow the breadcrumb and leek mixture to stick together.

Mix together well with your hands or a large wooden spoon.

Divide the mixture into even portions and shape into the form of sausages.

Dip the prepared glamorgan sausages quickly into the egg mixture and then roll in the dried breadcrumbs to evenly coat.

Place the crumbed glamorgan sausages onto a plate, cover with cling film and place in the fridge.

Add the potato and broccoli to the boiling water.

In a frying pan heat the olive oil over high heat.

Remove the glamorgan sausages from the fridge and add to the pan (in batches if needed). Cook until browned and crispy on the outside.

In another pan heat a small amount of olive oil over medium-high heat.

Add the green beans and saute until tender-crisp, season with salt and pepper.

Drain the potato and broccoli.

Return the potato and broccoli to the saucepan over low heat and mash.

Add the milk and remaining butter and season with salt and pepper and mash until smooth and creamy.

Distribute the glamorgan sausages, green beans and broccoli mashed potato among the serving plates.

Garnish with lemon slices.