Bangers in Blankets With Figgy Gravy

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Top, tail and slice the carrots at an angle

Add the carrots to a baking tray, drizzle them with olive oil and season them with a pinch of salt and pepper

Add the pigs in blankets to the tray and put everything in the oven for 20 min or until the sausages are cooked through

While the carrots and sausages are cooking, boil a kettle

Peel and finely slice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a very low heat

Once hot, add the sliced red onion with a pinch of salt and cook for 8 min or until softened and caramelised

Meanwhile, cut the potatoes (skins on) into small bite-sized pieces

Tip: If you'd rather skin-off mash, peel the potatoes first

Add the potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-12 min or until fork-tender

Once cooked, drain and return to the pot to steam dry

Re-boil a kettle

Dissolve the Kallo beef stock cube[s] in 250ml [400ml] boiled water, add the fig relish and mix until fully combined – this is your figgy stock

Once caramelised, add 1 tsp [2 tsp] flour to the onion and cook for 1 min, stirring until they're evenly coated in the flour

Add the figgy stock, increase the heat to medium and cook for 7-8 min or until thickened to a gravy-like consistency – this is your figgy gravy

While the gravy thickens, add the green beans to a pot with plenty of boiling water and a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 3-4 min or until tender with a bite

Once cooked, drain and return to the pot and keep covered until serving

While your green beans are boiling, return the drained potatoes to a low heat and add a splash of milk and a knob of butter

Season with a pinch of salt and pepper and mash until smooth