Instructions: Put the sweet potatoes on a shelf above the centre of the oven and set it to 220C/425F/Gas Mark 7. Bake for 40-50 minutes.

Meanwhile peel the ordinary potatoes boil until soft drain thoroughly and mash.

When sweet potatoes are soft remove from oven.

Swirl 3 tbsp water and 1 tbsp olive oil in a roasting tin and arrange the sausages in a single layer.

Put in the oven for 15 minutes.

Peel the sweet potatoes as soon as they are cool enough to handle then puree them in a food processor with the butter paprika cayenne and salt and pepper.

Add the mashed ordinary potatoes and process just enough to incorporate them.

Spread the mash in an ovenproof serving dish.

Arrange sausages on top turning them so the unbrowned side is uppermost; reserve the cooking liquor.

Place on a lower shelf in the oven and brown.

Warm through the mash while you make the gravy.

Fry the fennel seeds and onion briefly in the remaining olive oil add the liquor from the sausage tin and the wine raise the heat and bubble to reduce the liquor oy at least a third.

Taste and season.

Mix the cornflour with 1 tbsp of cold water and stir in a dribble at a time adding just enough to thicken the gravy slightly and make it glossy.

Serve in a gravy boat with the sausages and mash accompanied by a salad.

Choose reasonably evensized potatoes so they will bake soft in the same tune. There is no need to preheat tho oven.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.