Honey Mustard Sausages

a) Meanwhile, chop the potatoes into 2cm chunks (no need to peel). b) Pop them in a large saucepan along with 1/2 tsp of salt, cover with boiling water and put onto high heat. c) Boil the potatoes until you can easily slip a knife through, 15-20 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) Add the onion and cook until softened and beginning to brown, 5-7 mins. Stir often. This is the base of your gravy.

a) When the potatoes have 6 mins left, add the cavolo nero to the pan of potatoes. b) Submerge the cavolo nero in the boiling water or cover with a lid so it cooks. c) Cook until tender, 6-7 mins.

a) Lower the heat of the pan with the onions to medium and add the balsamic vinegar. b) Cook until almost evaporated, 1-2 mins. c) Add the water (see ingredients for amount) to the pan and bring to the boil. d) Stir in the red wine stock paste and redcurrant jelly. e) Simmer for 2-3 mins until the sauce has thickened slightly. TIP: Add a splash of water if you feel it needs it.