Cumberland Sausages

Wrap the garlic in a little parcel of tinfoil ready to roast. Tip: If you don’t have tinfoil don’t worry, you can roast the garlic in its skin. Put the sausage and garlic on a baking tray, then pop onto the top shelf of your oven to cook for 25 mins (turning occasionally). Cook your potato in the pot of boiling water. Tip: Your potato is cooked when you can easily slip a knife through.

Put a non-stick frying pan on medium-low heat. Add a splash of olive oil, your onion, a sprinkle of sugar (if you have some), a pinch of salt, a good grind of black pepper and the rosemary. Cook gently for 20 mins until soft.

Mix the cornflour with a splash of water to make a nice smooth paste and keep to the side - we’ll add it to the gravy later to thicken it.

Put another frying pan on medium-high heat with a drizzle of olive oil. Once hot, place your baby gem lettuce in the pan, sliced-side down. Fry for 3-4 mins or until lightly browned.

Once your onion is soft turn the heat up to medium. Add in the water (amount specified in the ingredient list) and the chicken stock pot and bring to a simmer. Stir in your cornflour mixture and simmer gently until it thickens, before turning off the heat, this is your red onion gravy!

Once cooked, drain your potato and put back in the pot with the milk (amount specified in the ingredient list), a knob of butter (if you have some) and a pinch of salt. Squeeze your roasted garlic out of its skin and put this in the pot too. Mash everything together until you have nice lump-free mash.