Pork and Fennel Bangers and Mash

with Onion Gravy and Greens

2 tbs milk

30g butter

2 tsp olive oil

375ml (1½ cups) boiling water

½ tsp sugar

1 tbs plain flour

2 medium saucepans with lids

potato masher

medium frypan

Peel the potatoes and cut into 3cm chunks. Put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 15 mins or until tender. Drain and return to the pan, then add 2 tbs milk and 15g butter and mash until smooth. Season with salt and cover to keep warm.       

Meanwhile, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the sausages, turning regularly, for 8 mins or until browned and cooked through. Transfer to a plate and cover to keep warm. Reserve the pan. Crumble 1 stock cube* into a heatproof jug, add 375ml (1½ cups) boiling water and stir to dissolve.

While the sausages are cooking, bring a medium saucepan of salted water to the boil for the greens. Cut the broccoli into small florets. Thinly slice the onions. Cook the broccoli and peas in the pan of boiling water for 2-3 mins until tender. Drain and return to the pan. Season with salt and pepper and cover to keep warm.       

Melt 15g butter in the reserved pan over medium heat. Cook the onion, stirring, for 3 mins or until starting to soften. Add ½ tsp sugar and cook, stirring, for 5 mins or until caramelised. Scatter over 1 tbs plain flour and cook, stirring, for 1 min or until the flour starts to turn golden (see Kitchen 101).       

Stirring constantly, gradually add the stock to the onion mixture and bring to the boil. Reduce the heat to low and cook, stirring, for 5 mins or until thickened. Divide the mash, greens, sausages and onion gravy among plates and enjoy!                                    

It's important that you cook the flour until it turns golden, so the finished gravy doesn't taste of raw flour.