Meat-Free Sausages & Mash With Caramelised Onion Gravy

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

Top, tail and slice your carrots at an angle and add to a baking paper-lined baking tray (or two!), drizzle them with vegetable oil and season them with a pinch of pepper

Add your meat-free sausages to the tray[s] and put the tray in the oven for 25-30 min or until the sausages are cooked through and starting to crisp

While the carrot and sausages are cooking, boil a kettle

Peel and finely slice your red onion[s]

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

Once hot, add the sliced onion and cook for 8 min or until softened and caramelised

Meanwhile, peel and chop your potatoes into small bite-sized pieces

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

While the potatoes are cooking, reboil a kettle

Combine your gravy base with 200ml [300ml] [400ml] boiled water and whisk thoroughly – this is your gravy stock

Once the onion has caramelised, add 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1 min

Add the gravy stock with a small pinch of salt and pepper, then increase the heat to medium and cook for 3-4 min or until thickened to a gravy-like consistency – this is your caramelised onion gravy

Once everything is nearly ready, reboil 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 pepper and mash until smooth

Add your blanched peas to a colander and pour boiled water all over them to refresh them