Bacon Wrapped Sausages on Creamy Mustard Mash

While the onion cooks, wrap a rasher of bacon around each sausage in a spiral so they're fully covered. Pop the bacon wrapped sausages onto the other half of the carrot baking tray.
When the oven is hot, roast on the middle shelf until the sausages are golden brown and cooked through and the carrots are tender, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Trim and thinly slice the spring onion. Peel and chop the potatoes into 2cm chunks.
When the pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Once the onion is soft and caramelised, add the water for the jus (see ingredients for amount) to the pan.
Bring to the boil on high heat, then stir in the red wine jus paste and reduce the heat to medium. Allow the sauce to bubble and thicken, stirring regularly, 7-8 mins.
Once glossy and thickened, pour into a bowl or gravy jug and cover to keep warm.

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the creme fraiche and mash until smooth.
Season with salt and pepper, then stir in the spring onion and mustard. Taste and add more seasoning if needed.
Cover with a lid to keep warm.