Sausages With Potato Salad And Caramelised Onions

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

Add the sausages to a tin foil-lined baking tray

Put them in the oven for 20-25 min or until they are browned

While the sausages are in the oven, peel and finely slice the red onions

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

Once hot, add the sliced red onion with a pinch of salt

Cook for 5 min, or until the onion has softened

Meanwhile, cut the waxy potatoes into quarters

Add them to a pot, cover with plenty of cold water and a pinch of salt

Bring to a boil over a high heat and cook for 20 min or until fork-tender

Once the red onion has softened, add 1 tsp [2 tsp] sugar, the onion marmalade, red wine vinegar, Henderson's Relish and 2 tbsp [4 tbsp] water to the pan

Reduce the heat to its lowest setting and cook the onions for a further 20 min, or until they're sticky and sweet – these are your caramelised onions

While the onions are caramelising, combine the mayo, wholegrain mustard and white wine vinegar with 1 tbsp [2 tbsp] olive oil and a pinch of pepper in a small bowl – this is your dressing

Wash the baby leaf salad, then pat it dry with kitchen paper

Trim, then slice the spring onion[s] finely

Once cooked, drain the potatoes and combine with the baby leaf salad, sliced spring onion and most of the dressing (save some for garnish!) in a bowl, then mix gently – this is your warm potato salad