Stump, sausages and apple gravy

1 Peel the potatoes and carrots and cut into roughly 3cm chunks.

2 Peel and dice the turnip into smaller dice.

3 Boil the vegetables in salted water until tender, then mash with the butter and milk, then season and add the nutmeg.

4 Meanwhile pan-fry the sausages until cooked. This will of course depend on their thickness.

5 Remove the sausages from the pan and keep them warm.

6 Add the apple juice to the pan to deglaze it, then add the gravy, the relish and the thyme.

7 Simmer the gravy for one minute to bring everything together.

8 Serve the stump and sausages on warm plates with plenty of the gravy.