Extra Special Bangers 'N' Mash

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

Top, tail and slice the carrots at an angle

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

Add the sausages 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 and cook for 8 min or until softened and caramelised

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

Add the chopped potatoes to a pot of plenty of boiled water with a 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 cooked, drain and return to the pot to steam dry

Reboil a kettle

Dissolve the beef stock mix and onion marmalade in 250ml [500ml] boiled water and mix until fully combined – this is your onion gravy stock

Once the onions have caramelised, add 1 tsp [2 tsp] flour to the pan 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 7-8 min or until thickened to a gravy-like consistency – this is your red onion gravy

While the gravy thickens, trim the green beans, then add them to a pot with plenty of boiled 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 the 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