Bangers and Mash

The very embodiment of British comfort food: sausages browned to a deep colour, silky mashed potato and a generous, sweetish onion gravy.

Sausages and onion gravy

1. Brown the sausages all over on a medium heat in a little oil, then set them aside to keep warm.

2. Cut the onion into half rings and, in the fat left behind, caramelise them patiently to golden brown over a low heat – this takes 8-10 minutes and is what makes the gravy sweetish.

3. Sprinkle over the wheat flour, stir it in, then gradually pour in the meat stock and, stirring constantly, cook it into a thick, glossy onion gravy.

Mashed potato

4. Peel the potatoes, cube them and cook them tender in salted water. Drain, then rice them while still hot.

5. Stir in the butter and the warm milk, season with salt and pepper and work it smooth.

6. Sit the sausages on the mash and drizzle generously with the onion gravy. Serve hot.

Tip: Really do not rush the onions – the slower they brown, the deeper, more caramel flavour they give the gravy.