Oven-Baked Sausages and Onion Gravy

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.

Meanwhile, add both types of potato to the pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.
Add the spring greens to the pan for the last 5 mins to simmer until tender.

While the potatoes cook, pop the onion marmalade into a small saucepan on medium heat.
Stir in the water for the gravy (see ingredients for amount) and beef stock paste, then bring to a simmer and cook until slightly reduced, 3-4 mins.
Remove from the heat.

When the potatoes and greens are cooked, drain in a colander and pop back into the pan, off the heat.
Add the butter and a splash of milk (if you have any), then season with salt and pepper. Roughly mash together, then stir through the spring onion - champ done!
Taste and add more salt and pepper if needed.