Cheese and Mushroom Sausages

1 x 212g packet instant mashed potato mix

125 g closed cup mushrooms -- quartered

6 spring onions -- roughly chopped

5 tbsp sunflower oil

50 g freshly grated Parmesan cheese -- plus

1 tbsp freshly grated Parmesan cheese -- to garnish

salt and freshly ground black pepper peach or spiced fruit chutney -- to serve

1. Measure 700ml boiling water into a bowl, then add the potato mix

stirring continuously. Stand for 1 minute, then beat until creamy and smooth. Leave to stand for 5-10 minutes until cool enough to handle.

2. Finely chop the mushrooms and onions in a food processor. Heat 2 tbsp oil in a large non-stick frying pan, add the mushroom mixture and cook for 1-2 minutes until just soft. Add to the potato with the cheese and season well.

3. Divide the mixture into eight and shape into large sausages on a floured surface.

4. Wipe the pan with kitchen paper, then heat the remaining oil. Fry the sausages for 4-5 minutes, carefully turning once with a non-stick spatula or palette knife. Take care not to spoil their golden crust.

5. Scatter over the remaining cheese and serve at once with the chutney, freshly cooked vegetables or a green salad.