Cumberland Sausages and Onion Gravy

a) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).
b) Pop them in a large saucepan along with 1/2 tsp salt, cover with boiling water and put onto high heat.
c) Boil the potatoes until you can easily slip a knife through, 15-18 mins.

a) Meanwhile, halve, peel and thinly slice the red onion.
b) Heat a drizzle of oil in a small frying pan on medium heat.
c) When the oil is hot, add the onion and cook until softened, 5-7 mins, stirring often.

a) When the potatoes have 6 mins cooking time left, add the cavolo nero to the potato pan. TIP: Remove any tough stalks from the cavolo nero.
b) Submerge the cavolo nero in the boiling water and cover with a lid. Cook for the remaining time until tender, 6-7 mins.

a) Reduce the heat to medium on the onion pan and add the balsamic glaze. Cook until sticky, 1-2 mins.
b) Add the water for the sauce (see ingredients for amount) and bring to the boil.
c) Stir in the red wine stock paste and redcurrant jelly. Simmer until the sauce has thickened slightly, 2-3 mins. TIP: Add a splash of water if it gets too thick.