Sausages with Potato Gratin and Pea Puree (by G)

I always say - when life sends you sausages, potatoes and peas make sausages with potato gratin and pea puree.

The potatoes were simmered in bonito broth, cream, tumeric- cheese was added and the whole lot was cooked off in the oven. 

Sadly the pea puree looks a bit like a miniture cow with diahorrea took a dump on my plate - the taste was okay though - frozen peas heated in bonito broth and cream then blended.

There is no secret behind using bonito broth - it was the only stock available.