BANGERS & MASH WITH ONION GRAVY AND PEAS

(Serves 4)

INGREDIENTS:

1kg potatoes; 8 sausages; 2 red onions, sliced; 580g garden peas

From the store cupboard: Beef stock cube; 1tbsp olive oil; salt and pepper; mustard (optional); milk (optional); butter (optional)

METHOD:

1. Pre-heat the oven to 200ºC/fan 180ºC/gas 6. Place the sausages in an oven-proof dish and cook for 15-20mins. Turn regularly, until evenly browned.

2. While they cook, peel and chop the potatoes and boil until soft enough to mash.

3. Peel and chop the onions

into rings. Put 1tbsp of oil into a saucepan and gently fry the onion until soft.

4. Make up the stock cube with 500ml of boiling water. Add to the onions. Season with salt and pepper, add a dash of mustard (optional). Leave to simmer.

5. Put peas in a saucepan and gently heat for three to five minutes, stirring frequently, until piping hot.

6. Mash the potatoes with a dash of milk (optional) and a knob of butter (optional) and season with pepper.

7. Serve with sausages, peas and lots of gravy.