Bangers & mash with onion gravy

• 8Pork sausages
• 2Brown onions
• 50gButter
• 1kgPotatoes
• 2 tbspPlain flour
• 1 cubeBeef stock cube, made up to 400ml
• 1 tbspWorcestershire sauce
• 300gFrozen peas
• 100mlSemi-skimmed milk

Plus salt, pepper and water.

Method

1. 1

   Heat the oven to 200C (180C fan). Lay the sausages in a small roasting tin with a little space between them. Thinly slice the onions.

2. 2

   Roast the sausages for 30 minutes, turning halfway, until deep brown and sticky all over.

   30 min, mostly hands-off

3. 3

   Meanwhile, melt 20g of the butter in a frying pan and cook the onions over a medium-low heat for 20 minutes, stirring now and then, until soft, sweet and golden.

   20 min, mostly hands-off

4. 4

   While the onions cook, peel the potatoes and cut them into even chunks. Put them in a large pan of cold salted water, bring to the boil and simmer for 15 minutes, until a knife slides in with no resistance.

   28 min, mostly hands-off

5. 5

   Stir the flour into the onions for a minute. Crumble the stock cube into 400ml boiling water, then stir it into the pan a little at a time with the Worcestershire sauce. Simmer for 5 minutes, until thick and glossy.

6. 6

   Cook the peas in a small pan of boiling water for 3 minutes, then drain.

7. 7

   Drain the potatoes and leave them to steam dry for 2 minutes. Warm the milk, then mash it into the potatoes with the rest of the butter until smooth. Season well.

8. 8

   Pile the mash onto plates, sit the sausages on top and pour over the onion gravy, with the peas on the side.