Bonfire Bangers & Jackets With Green Beans

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Prick your potatoes a few times with a sharp knife and add them to a large heat-proof bowl covered with cling film

Put the potatoes in the microwave for 6 min

While the potatoes are in the microwave, line a baking tray (or two!) with tin foil and add your sausages to one side

Once the potatoes are done, add them to the other side of the baking tray[s] with a drizzle of olive oil and a generous pinch of salt

Put the baking tray[s] in the oven for an initial 15 min

While the sausages and potatoes are in the oven, peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat

Once hot, add the sliced red onion with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 10-15 min or until caramelised

Boil a full kettle

Combine your honey and wholegrain mustard in a small bowl – this is your honey mustard sauce

Grate your cheddar cheese

After the initial 15 min, remove the sausages from the oven and drizzle the honey mustard sauce over the top

Return the tray[s] to the oven for a final 10-12 min or until the sausages are cooked through and the sauce is sticky – these are your bonfire bangers

Dissolve your beef stock mix in 200ml [250ml] [350ml] boiled water with your tomato ketchup – this is your beefy tomato stock

Remove the caramelised red onion from the pan and set aside

Return the pan to a medium heat with a knob of butter and once melted, add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1 min until a sandy paste forms

Add the beefy tomato stock then whisk until combined and cook for 3-4 min or until thickened to a gravy-like consistency – this is your beefy tomato gravy

Meanwhile, add your green beans to a pot with a pinch of salt and cover with plenty of boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite