Directions

1. Put the potatoes in a large bowl with 1 teaspoon of the olive oil, a good pinch of salt and plenty of black pepper. Toss well. If necessary, preheat your air fryer at 200C for 3 minutes, or until it reaches temperature.
2. Scatter the potatoes over the crisper plate, then cook at 200C for 4 minutes. While the potatoes are cooking, add the carrot and parsnip to the same bowl and toss with 1 teaspoon of oil and seasoning.
3. Add the carrots and parsnip to the potatoes, toss well and cook at 200C for 4 minutes. While the root vegetables are cooking, put the remaining olive oil, onion and courgette into the same mixing bowl, then season and toss together.
4. Place the sausages on top of the root vegetables and cook at 200C for 5 minutes. Toss or shake the vegetables, turn the sausages and scatter the courgette and onion around them. Cook for 6 minutes more, turning everything after 3 minutes, or until the sausages are piping hot, thoroughly cooked and nicely browned and all the vegetables are tender.
5. Meanwhile, make the mustard sauce. Pour the apple juice (or cider) into a small pan and bring to the boil. Simmer for about 4 minutes or until the liquid has reduced to around 3 tablespoons. Stir in the mustards and cream and return to a simmer, stirring. Cook for 30 seconds, stirring constantly. Adjust the seasoning to taste and serve with the sausages and vegetables.