There are so many ways to make classic dinners more appealing or more varied. From roasting common vegetables like cauliflower and broccoli, which are often boiled, to making your own stock for more delicious soups.

When it comes to sausages and mash, which everyone knows has to be served with rich gravy, there's a very simple change you can make, says Tom Kerridge.

The chef, who specialises in transforming high-quality ingredients into nutritious and delicious meals, suggests substituting white potatoes with two seasonal vegetables.

You can enjoy all the best savoury flavours of the dish with the addition of swede and sweet potato, mashed together with butter, crème fraîche and black pepper as per Tom's recommendation.

Ingredients

Eight good-quality pork sausages

500g swede, peeled and diced

500g sweet potato, peeled and diced

50g oz butter

100g oz half-fat crème fraîche

Salt and freshly ground black pepper

One tbsp olive oil

Two onions, thinly sliced

Six sprigs of thyme, tied together with a string

150ml/5fl oz beer (or use an extra 150ml/5fl oz beef stock)

Two tsp English mustard

500ml/18fl oz beef stock

Two tbsp beef gravy granules

300g/10½ oz green beans, steamed