Sausages With Sage Mash And Cranberry Gravy

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

Boil a kettle

Top, tail, peel and chop your parsnip[s] in half lengthways, then into batons

Top, tail, peel and chop your carrot[s] into batons

Add your sausages to one side of a baking tray (use tin foil to avoid mess!)

Add the carrot and parsnip batons to the other side of the tray (cooking for 3 or more? Use 2 trays!) with a drizzle of olive oil, half your dried sage (you'll use the rest later!) and a pinch of pepper

Give the vegetables a good mix up and put the tray[s] in the oven for 20-25 min or until the sausages are cooked through

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potato 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 leave to steam dry (reserve the pot!)

Meanwhile, peel and slice your red onion[s] finely

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

Once hot, add the sliced onion with a pinch of sugar and 50ml [75ml] [100ml] cold water

Cook for 7-8 min or until soft and caramelised

Reboil half a kettle

Once the onion is soft, add a small knob of butter to the pan

Once the butter has melted, add 1/2 tbsp [3/4 tbsp] [1 tbsp] flour and cook for 1-2 min or until the onion is coated in the flour

Once the onion is coated in the flour, add your beef stock mix to the pan with your cranberry sauce and 175ml [230ml] [300ml] boiled water

Cook for 3-4 min further or until slightly thickened – this is your cranberry gravy

Add a knob of butter to the reserved pot with 50ml [75ml] [100ml] milk, the remaining dried sage and a pinch of salt

Cook over a low heat until the butter has melted and the milk is warmed through

Once the milk is warmed through, add the drained potato and mash until smooth – this is your sage mash