Boil the potatoes

• Peel the potatoes and cut them into even chunks.
• Place them in a saucepan, cover with cold salted water and bring to a boil.
• Cook until a knife slides in easily, then drain in a colander.

Make the honey & mustard glaze

• Mix the honey, Dijon mustard and wholegrain mustard in a small bowl.

Cook the sausages

• Heat the olive oil in a frying pan over medium heat.
• Add the sausages and brown them on all sides until nearly cooked through.
• Pour in the honey and mustard glaze and turn the sausages to coat.
• Let the glaze bubble and thicken, turning the sausages so they are sticky and glossy.

Mash the potatoes

• Mash the drained potatoes with the butter and milk until smooth.
• Stir in the Boursin cheese until melted and creamy.
• Fold through the chopped chives and season with salt and black pepper.

Serve

• Spoon the chive and Boursin mash onto plates.
• Top with the honey and mustard bangers and spoon over the pan glaze.