Honey Mustard Sausages and Potato Gratin

Once the potatoes are cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander. Set the pan aside.
Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the shallot and cook until softened, 2-3 mins. Add the garlic and cook until fragrant, 30 secs.
Add the creme fraiche, vegetable stock paste and reserved potato water. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.
Pop the sausages onto a baking tray. When the oven is hot, roast on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
After 5 mins, add the gratin to the top shelf and bake until golden and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

While everything bakes, fill the (now empty) potato saucepan with water and put back on to boil. Meanwhile, halve, peel and thinly slice the red onion.
Clean out the frying pan and pop on medium heat with a drizzle of oil. Once hot, add the onion and cook, stirring frequently, until soft and sweet, 8-10 mins.
Add the balsamic vinegar and cook until evaporated and sticky, 1-2 mins.

Stir the water for the gravy (see ingredients for amount) into the onions and bring to the boil.
Stir in the red wine stock paste, then lower the heat and simmer until your gravy has reduced and thickened, 6-8 mins.
Add a splash of water if it gets too thick. TIP: Add a knob of butter (if you have any) for extra flavour.