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) Once the onions are soft, lower the heat to medium and add the balsamic vinegar. Cook until sticky, 1-2 mins.

b) Add the water for the sauce (see pantry 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.

a) When there is 1 min left of potato cooking time, add the spinach to the boiling water.

b) Once the potatoes and spinach are cooked, drain in a colander and return to the pan.

c) Add a knob of butter and a splash of milk (if you have any) and roughly mash. Season to taste with salt and pepper.