Sausages and Mash

Peel the potatoes and cut them into even chunks. Thinly slice the onions. Measure the peas, milk, butter, flour and stock so everything is ready before you start cooking.

Heat the cooking oil in a large frying pan over medium heat. Add the sausages and cook for 12–15 minutes, turning regularly, until browned all over and cooked through. Transfer to a plate and keep warm.

Add half the butter and the sliced onions to the same pan. Cook over medium-low heat for 15–20 minutes, stirring occasionally, until soft, deep golden and caramelised.

Meanwhile, boil the potatoes in salted water for 12–15 minutes or until completely tender. Drain well, return to the saucepan and mash with the milk and remaining butter until smooth and creamy. Season with salt and black pepper.

Sprinkle the flour over the caramelised onions and stir for 1 minute. Gradually pour in the stock while stirring constantly. Add the Worcestershire sauce and mustard if using. Simmer for 3–5 minutes until thickened, then return the sausages to the pan and coat them in the onion gravy.

Cook the peas until hot and tender. Divide the creamy mash between plates, add the sausages and peas, then spoon over plenty of onion gravy. Serve immediately with mustard at the table if you like.