Cumberland Sausages and Red Onion Gravy

Meanwhile, peel and chop the sweet and white potatoes into 2cm chunks. When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. While the potatoes cook, heat a drizzle of oil in a frying pan on medium heat. Halve, peel and thinly slice the red onion. When hot, add the onion to the pan and fry until soft and sweet, 8-10 mins. Add the balsamic vinegar and a pinch of sugar and cook until the balsamic has evaporated, 1-2 mins.

Bring a large saucepan of water to the boil on high heat with 1/2 tsp salt for the broccoli. Once the potatoes are cooked, drain in a colander over a bowl or jug to retain the potato water (see ingredients for amount) for the gravy. Return the potatoes to the saucepan, add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper, then cover with a lid to keep warm.

When the water is boiling, add the broccoli and cook until just tender, 3-5 mins. Once cooked, drain in the colander.

Meanwhile, add the reserved potato water and red wine stock paste to the onion pan. TIP: If you have any red wine, add a splash now for extra flavour. Bring to the boil, then lower the heat and simmer until reduced and thickened, 5-6 mins. TIP: Add a splash of water if it's a little thick. If you’re feeling decadent, add a knob of butter (if you have any).