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Ingredients

• 8 white potatoes
• 2 leeks
• 2 white onions
• 2 red onions
• 8 shallots
• 2 tbsp olive oil
• 2 tbsp demerara sugar
• 6 pork sausages
• 1/4 pint red wine
• 1/4 pint vegetable stock
• 3 floz balsamic vinegar
• 2 tsp cornflour
• 2 tsp water
• 1 oz butter

Directions

Peel 8 white potatoes and place in a pan of cold water. Bring the water to the boil and simmer for 30 minutes.

Meanwhile cut 2 leeks into inch long pieces, 2 white onions and 2 red onions into six pieces each, and peel 8 shallots . Place all the vegetables in a roasting tin, drizzle with 2 tbsp olive oil and sprinkle with 2 tbsp demerara sugar . Roast in the oven at 200C for 25 to 30 minutes.

While the potatoes and veg are cooking you need to fry 6 pork sausages and make the gravy.

For the gravy place 1/4 pint red wine and 1/4 pint vegetable stock in a small saucepan and boil to reduce by half. Then add 3 floz balsamic vinegar and stir thoroughly. Mix 2 tsp cornflour with 2 tsp water to max a paste and add this to the gravy, stirring continuously to make a nice thick gravy.

Drain the potatoes and mash with 1 oz butter , and then serve with the sausages and roasted vegetables. Not everyone likes gravy so pour the gravy into a jug so people can help themselves; leftover gravy can be frozen for use next time.