Bangers And Mash

Method

1. 1

   Wash, peel and chop the potatoes, then into boiling salted water to soften.

2. 2

   Halve and skin the onions, slice one way, turn 90 degrees and slice again. Into a pot with oil and salt on a low heat, stirring often.

3. 3

   Sausages on a tray in the oven at 200C for 16 to 20 minutes, until they have a good colour.

4. 4

   Drain the potatoes and pass them through a sieve. This is the secret: it is the difference between mash and smooth mash.

5. 5

   Beat in a knob of butter, a pinch of salt and a splash of milk.

6. 6

   Once the onions are caramelised, add the gravy granules and water and stir until smooth.

7. 7

   Mixed veg in a bowl with a little water, microwave 4 minutes. Plate it all up.