For a low-fat supper
sausages with boneless, skinless
chicken breasts, brushed lightly with a little
olive oil and seasoned with salt and pepper.
Grill the sausages for 10-12 mins, turning
frequently. Meanwhile, peel and roughly chop
the parsnips and potatoes, then cook in
boiling salted water for about 10 mins. Shred
sprouts, add to the pan for the last 2-3 mins
and cook until all the vegetables are tender.
Drain and mash the vegetables, then beat
in the milk and mustard with salt and
pepper. Serve with the sausages.