Preheat the oven to 180°C. Once it’s hot, pop in the sweet potatoes and bake them in their skins for 30 minutes or until soft, depending on their size.
Take the potatoes out of the oven and let them cool slightly before throwing away the skins. Then, mash the sweet potato with a little salt and pepper in a heatproof bowl, cover, and keep warm until ready to serve.
Fry off the sausages in a large frying pan until they have a lovely, even colour, then add the sliced onion, stirring until it’s dark and caramelised.
Pour the red wine and balsamic vinegar into the pan and reduce until nearly evaporated. Add the chicken stock and again, simmer until reduced to a sticky gravy consistency.
Steam or boil the Tenderstem broccoli until tender. Divide the sweet potato mash between two bowls with the sausages and broccoli, pour over the gravy and – for an optional garnish – sprinkle with the crumbled goats’ cheese and toasted pine nuts.