Bonfire Banger Bake & Toffee Apple Gravy

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Unroll the puff pastry and add it to a baking paper-lined baking tray

Tip: Use 2 trays if you're cooking for 4!

Add the Catherine wheel sausage[s] to the centre of the puff pastry

Put the tray in the oven and cook for 25-30 min or until the pastry is golden and the sausage is cooked through (no pink meat!) – this is your bonfire banger bake

Peel and chop the potatoes into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

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

Reboil a full kettle

While the potatoes are cooking, slice the apple[s] finely (skin on), discarding the core

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

Once melted, add the sliced apple with 1.5 tsp [3 tsp] sugar and cook for 4-5 min or until starting to caramelise

Tip: Watch these like a hawk to make sure they don't burn!

While the apple caramelises, dissolve 1/2 [1] Knorr beef stock cube in 150ml [250ml] boiled water

Once caramelised, add 1 tsp [2 tsp] flour and give everything a good mix up until a sandy paste forms

Gradually stir the beef stock into the sandy paste and cook for 5 min or until a smooth, thick sauce remains – this is your toffee apple gravy

Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Heat a separate pot of boiled water with a pinch of salt over a high heat

Once boiling, add the sliced spring greens and cook for 2-3 min or until tender

Once tender, drain and return the pot

Return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and mash until smooth