Meat-Free Sausages With Sage & Onion Gravy

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Add your meat-free sausages to a tin foil-lined baking tray and put the tray in the oven for 25-30 min or until the sausages are cooked through and starting to crisp

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 7-8 min or until soft and caramelised

Meanwhile, wash your shredded kale, pat it dry with kitchen paper and add to a baking tray

Drizzle over 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and a pinch of salt and give everything a good mix up

Put the tray in the oven for 10-15 min until crisp

Chop your potatoes (skins on) into rough, 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

Once the potatoes are cooked, drain and return them to the pot

Dissolve your vegetable stock mix in 300ml [450ml] [600ml] boiled water

Once the onion has softened, add a knob of butter to the pan

Once melted, stir in 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1-2 min

Add the vegetable stock, onion marmalade, dried sage and a grind of pepper

Whisk until combined and cook for 5-6 min or until the sauce has thickened – this is your sage & onion gravy

Return the drained 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