Sausages, Mash & Figgy Gravy

Preheat the oven to 200°C/ 180°C (fan)/ 350°F/ Gas 6

Boil a kettle

Cut the potatoes (skins on) into bite-sized pieces 

Peel and slice the red onion[s] finely 

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a very low heat

Once hot, add the onion with a pinch of salt and sugar

Cook for 20 min, until softened and caramelised 

Meanwhile, 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

Place the sausages onto a lightly oiled baking tray and put them into the oven for an initial 10 min

Dissolve the beef stock cube[s] in 300ml [600ml] boiled water, add the fig relish and mix until fully combined – this is your fig stock

Trim the green beans 

Grate the cheddar cheese

Chop the chives finely 

Cut out a large piece of tin foil and place the green beans in the middle

Scrunch up the edges of the foil slightly, then add 1 tbsp [2 tbsp] water and close the parcel tightly 

Once the sausages have had 10 min oven time, add the parcel to the tray and put it back into the oven for a further 15 min

Once the onions have softened, increase the heat to medium and add the Shaoxing wine 

Cook for 30 sec or until the Shaoxing wine has evaporated 

Stir 1/2 tsp [1 tsp] flour into the onions until evenly coated, then add the fig stock and cook for 5 min or until the sauce has thickened to a gravy-like consistency

Return the drained potatoes to a low heat and add 60ml [120ml] milk and 40g [80g] butter

Mash until smooth, then add the grated cheese and stir through 

Remove the mash from the heat and stir through the chives 

Season with a pinch of salt and pepper