Sausages, Colcannon & Rich Gravy

Boil a kettle, then preheat the oven to 220°C/ 200°C (fan)/ Gas 7

Chop your potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 12-15 min or until fork-tender

Once cooked, drain and leave to steam dry

Meanwhile, wash your spring greens then pat it dry with kitchen paper

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

Trim and finely chop your spring onion[s]

Cut your red onion[s] into wedges, leaving the skins and root on (this stops them drying out and falling apart when roasting)

Reboil a kettle

Add your sausages and onion wedges to a baking tray (use tin foil to avoid mess!)

Drizzle the onion wedges with olive oil and season with salt and pepper

Put the tray in the oven for 25 min or until the sausages are cooked through and the onion wedges have softened

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

Once hot, add the sliced spring greens and chopped spring onion[s] and cook for 2 min

Season with a pinch of salt and pepper and add a splash of water

Cook, covered, for 2-3 min or until softened, then transfer to a plate and set aside (reserve the pan for later!)

Meanwhile, dissolve your beef stock mix in 300ml [450ml] [600ml] boiled water with your redcurrant jelly – this is your redcurrant stock

Wipe the reserved pan clean and return it to a medium heat

Once hot, add a knob of butter

Once melted, add 1/2 tsp [3/4 tsp] [1 tsp] flour and cook for 1 min, stirring with a wooden spoon until combined

Add your Chinese rice wine and cook for 20 sec or until dissolved, then add the redcurrant stock and whisk until combined

Cook for 6-8 min or until thickened to a sticky gravy-like consistency, whisking occasionally – this is your redcurrant jelly gravy

Return the potatoes to their pot with a large knob of butter and a splash of milk

Season with a pinch of salt and pepper and mash until smooth

Stir through the spring greens and spring onion[s] – this is your colcannon

Once cooked, remove the sausages from the oven

Remove the skins and roots from the onion so that you are left with separated onion pieces – these are your onion petals