Jacket Potatoes With Mustard Sausage Filling

Serves 4 Prep time: 15 Cooking time: 1hr 30 minutes

For speedy spuds, cook potatoes in the microwave. Arrange them on kitchen paper and cook on Full power for 15-20 minutes (depending on the size of potatoes) Turn them over halfway. Leave them to stand for 5 minutes, then split open and fill. 1 OXO Chicken Cube four 225-275g/8-10oz baking potatoes 1 medium onion,sliced 75g/3oz button mushrooms, sliced 15ml/1 tbsp oil 225g/8oz chipolata sausages 15ml/1 tbsp wholegrain mustard 5ml/1 tsp cornflour 15ml/1 tsp chopped parsley

• Heat the oven to 190øC/375øF/mark 5. Scrub the potatoes and prick them with a fork or the point of a sharp knife. Place them on the oven shelf and bake for 1« hours.
• .Heat the oil in a medium-size frying pan. Add the sausages and cook until browned all over. Remove them and set aside.
• Cook the onions in the pan until golden, add the mushrooms and cook for a few moments more. Crumble the OXO Chicken Cube into 240ml/8fl.oz boiling water. Pour all but 30ml/2 tbsp of it into the pan and bring to a simmer.
• Cut the sausages into three, return them to the pan and stir in the mustard. Simmer for 10 minutes.
• Blend the cornflour with the reserved stock. Add it to the pan and simmer to thicken.
• Cut a cross in the tops of the potatoes and then press the sides together, making them look nice and fluffy. Spoon over the sausage filling and garnish with chopped parsley.

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