Sausage & mash with onion gravy Serves 2 Preparation Time - 25 mins Cook - 35mins ________________________________________________________________

Ingredients Thick pork or Cumberland sausage

1 clove of garlic

Olive oil

750g potatoes, peeled

100ml milk

50g butter

2 tbsp horseradish

2 red onions

2.5 tbsp balsamic vinegar

1 chicken stock cube

Salt & pepper

Fresh rosemary (optional)

Method 1. Pre-heat the oven to 200C. Peel and finely slice the garlic. If using

Cumberland sausage tuck the garlic and rosemary (if using) between the layers of sausage, otherwise make small incisions in the sausages and push the garlic into the meat.

2. Place them on an oiled baking tray, drizzle with olive oil and sprinkle with rosemary leaves. Cook in a preheated oven for 20 mins, or until crisp and golden.

3. While the sausages are cooking, peel and chop the potatoes into rough chunks and boil them in salted water until cooked. Drain and return to the pan. Mash until smooth with the milk, half the butter and the horseradish. Season well.

4. Thinly slice the onions, fry them really slowly in some oil with the lid on for about 15 minutes. Remove the lid and turn up the heat. As soon as the onions become golden brown, pour in the vinegar and boil until it almost disappears. Turn the heat down again, add the rest of the butter, crumble in the stock cube and add 150ml of water and stir well. Let it simmer until you get a gravy consistency.

5. Spoon the mash onto a plate and top with the sausage and onion gravy.