Nothing says traditional British food quike like bangers and mash. Enjoy this national dish with a rich red onion gravy, fresh thyme and creamy mash...and don't forget the essential condiments - tomato ketchup and mustard.
Pre-heat the oven to gas 6, 200°C, fan 180°C.
Cut the onion in half and then each half into four segments and put them in a small roasting dish, drizzle with olive oil, sprinkle the thyme over and season (if required). Roast at gas 6, 200°C, fan 180°C for 20 minutes.
Peel the potatoes and cut into chunks. Boil in lightly salted water for 15-20 minutes until cooked through. Grill the sausages gently under a medium heat, turning as needed for 15-20 minutes.
In the meantime make the onion gravy. Add the low salt stock cube in 300ml (1/2 pint) of hot water, stirring until it is completely dissolved. Bring the stock up to the boil in a pan and add the red wine and Heinz Tomato Ketchup. Turn down the heat a little and simmer for about 10 minutes, to reduce the liquid by half.
Take the roasted onions out of the oven and add them to the gravy whilst it is still simmering, pressing them down with a fork to release the segments.
Drain the cooked potatoes, add a knob of butter, a splash of milk, mustard, season with black pepper (if required) and mash well.
To serve this great traditional dish, place a good dollop of mash on the plate, place the sausages onto the mash and pour over the rich onion gravy.
See more British classics
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.