Varkensworst in kerriesaus met gefrituurde uitjes

Discard the tips of the green beans, then transfer to a pot or saucepan and cover with a shallow layer of water. Add a pinch of salt and cover with the lid, then bring to the boil and allow to cook gently for 8 - 10 minutes. Prepare the stock. Slice the onion into half rings and crush or mince the garlic. Slice the carrot into thin crescents.

Melt a knob of butter in a frying pan over medium-high heat and fry the sausage for 3 - 4 minutes until evenly browned. Add the carrots, then reduce the heat to medium and cover with the lid. Fry for 8 - 10 minutes, turning regularly, then remove the sausage and set aside. Add the garlic and onion to the carrots and fry for 1 - 2 minutes over medium-high heat.

Add the curry powder and fry for 1 more minute. Add the flour and fry for 1 minute, then gradually whisk in the stock. When it is fully incorporated, stir in the honey and half of the mustard. Season to taste with salt and pepper. Return the sausage to the pan and simmer for 2 - 3 minutes over low heat.

Mash the potatoes with a knob of butter and a splash of milk or cooking liquid as preferred. Stir in the cheese and the rest of the mustard, then season to taste with salt and pepper.