Honey Mustard Sausages and Onion Gravy

a) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).
b) Pour the boiling water into a large saucepan with 1/2 tsp salt on high heat.
c) Add the potatoes to the water and cook 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-high heat.
c) Once hot, add the onion and cook, stirring often, until softened, 5-7 mins.

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) Once the onions are soft, lower the heat to medium 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. Add a splash of water if it gets too thick.