Classic Sausages, Mash & Red Onion 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 one side of a baking tray, drizzle them with olive oil and season them with a pinch of salt and pepper

Add the Cumberland sausages to the other side of the tray

Put the tray in the oven and cook for 25 min or until golden and cooked through

Meanwhile, 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 10 min or until softened and caramelised

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

Add the potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 min or until fork-tender

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

Reserve the sieve

Re-boil a kettle 

Dissolve 1/2 [1] beef stock cube in 300ml [600ml] boiled water, add the onion marmalade and mix until fully combined – this is your onion gravy stock

Once the onion is caramelised, add 1 tsp [2 tsp] flour and cook for 1 min, stirring until the onions are evenly coated in the flour

Add the onion gravy stock, increase the heat to medium and cook for 10-15 min or until thickened to a gravy-like consistency – this is your red onion gravy

Meanwhile, re-boil a kettle

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

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

Add the sliced spring greens to the reserved sieve over the sink and pour over the boiled water until bright green and wilted