Caramelised Onion Sausages

Add the potatoes and the celeriac (see ingredient list for amount) to the pan of water. Bring to the boil then lower the heat to medium and simmer until you can easily slip a knife through the potatoes and celeriac, 20-25 mins. Carefully arrange the sausages on a baking tray and roast in the oven until browned and cooked through, 20-25 mins. Turn halfway through cooking. IMPORTANT: Wash your hands after handling raw meat.

Meanwhile, heat a frying pan over medium high heat with a drizzle of oil, add the garlic and cook, stirring, for 1 min. Add the cabbage, season with salt and pepper and stir fry for 1 min. Add a splash of water, cover with a lid (or some foil) and cook until tender, 2-3 mins. Pop the cabbage into a bowl but don't wash out the pan!

Meanwhile, heat the oil (see ingredients for amount) in the same frying pan over medium heat. Stir in the flour until you have a paste (this is a roux). Cook for a minute then stir in the apple chutney. Gradually add the water (see ingredients for amount) stirring out any lumps that form. Stir in the stock powder, bring to the boil then lower the heat and simmer until the gravy has thickened to your liking, 8-10 mins.

When the potatoes and celeriac are cooked, drain in a colander, allow to steam dry for 1-2 mins, then return to the pan. Mash the potatoes and celeriac and then stir in the cabbage, cheddar, half the spring onion and a knob of butter (if you have some). Season well with salt and pepper and get ready to serve.