Bangers and mash with onion gravy

Preheat the oven to 180°C.

Sprinkle the pork rub over the onions and garlic with a drizzle of olive oil and a splash of balsamic vinegar, season with salt and pepper. Roast in the oven until nicely caramelized and tender (30 minutes). In a saucepan, over medium to high heat, reduce the red wine to 200ml. Add the roasted red onions to the wine, together with the beef stock and continue to cook gently for about an hour or until the onion gravy is deliciously sticky!

To make your mash, place the potatoes in a pot of cold salted water, bring to the boil and simmer until the potatoes are soft when pierced with a knife. Mash the drained potatoes through a potato ricer or masher. For the best results place the mashed potatoes in a food processor. Add the butter to the hot milk and season with salt and white pepper. Add the hot milk to the potatoes and pulse or whiz periodically until the mash potato is smooth and creamy. Fold the wholegrain mustard into the warm mash andkeep warm while cooking the bangers.

Add a tiny drizzle of sunflower oil to a frying pan and cook the bangers over medium heat until golden brown, turning continuously to ensure even browning on all sides. Serve the bangers on the mustard mash with plenty of onion gravy. Garnish with deep fried sage leaves (optional).

Serves 4.