Curly Sausage, Celeriac Mash and Sticky Onion Gravy

Melt half the butter in a large, deep frying pan on low heat. Once hot, add the onions to the pan with a pinch of salt and pepper. Cook for 20 mins until soft and browned off. Once cooked, turn off the heat and set aside.

Whilst the onions are cooking, pop the potatoes and 1/2 tsp of salt into the pot of boiling water and simmer for 5 mins. Then add the celeriac and simmer for a further 20 mins until both are cooked. Tip: The potatoes and celeriac are cooked when you can easily stick a knife through them.

LH: At the same time, coil the sausage and stick a skewer through each sausage curl to keep it together. Brush the sausages with a little oil and pop them in the oven on a greaseproof baking tray for 20 mins, or until browned and cooked through.

While everything else is cooking you can make your gravy! Add the flour to the onion pan (keep the onions in the pan!) over medium-low heat and stir for 1 minute. Gradually add the thyme leaves, then 150ml of water together with the stock pot. Bring to the boil then simmer for 5 mins until smooth. Scrape the bottom of the pan and keep stirring until the gravy reduces a little. If you are feeling decadent, add 1 tsp of butter from your fridge. Tip: If you have any red wine, add 2 tbsp at this point for extra flavour! Once cooked, cover and set aside. You may wish to reheat the gravy just before serving.

Put your purple sprouting broccoli on a baking tray, toss in 2 tbsp of olive oil, 2 tbsp of water, ½ tsp of salt and a good grind of pepper, loosely cover with foil and pop in the oven for 10 mins.

Finally for the mash! Strain the potatoes and celeriac, return to the empty pot and steam dry for 1 minute on medium heat. Tip: This helps to remove any excess moisture. Now add the milk, rest of the butter, nutmeg, 1 tsp of salt and 1/4 tsp of black pepper and mash everything together over low heat. This might take some muscle power!