Vegetarian sausages in onion gravy, sauteed turnip and new potatoes - with salads

We went off Linda McCartney vegetarian sausages for the longest time - but then I had a think about why - and it's that they go too dry if baked, and too greasy if fried, so I now bake them for 20 minutes, and finish them off with onions in a frying pan - delicious!

The turnips are ours, from the allotment ... loud fanfare - and we had some cooked new potatoes left, so an easy sautee was the way forward.

Green salad with various of our, home grown, salad leaves - and artichoke salad from The Mediterranean Pantry.

Linda McCartney vegetarian sausages
Olive oil
Onions
Garlic
Tomato puree
Bouillon powder
Turnips
Cooked new potatoes
Chives

Salad leaves
Basil infused olive oil
Artichoke salad

1.  Drizzle a little olive oil in an oven dish, pop in sausages and turn over so there is a thin film all over them.  Bake in medium-hot oven for 20 minutes.
2.  Peel and thinly slice turnips, sautee in olive oil.  
3.  Finely chop onion and fry in olive oil.  When the onions are softish add a squitt of tomato puree and a cup of stock, made from the bouillon.  Simmer to reduce a little.  Add the sausages.
4.  The turnips will be nearly done, so add sliced potatoes and chopped chives, toss around and keep cooking until the edges get a little golden.
5.  Drizzle salad leaves with basil infused oil (or other light dressing).
6.  Scoff