Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

Pop the sausages onto a medium baking tray. When the oven is hot, bake 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 sausages. They're cooked when no longer pink in the middle.

Chop the potatoes into 2cm chunks (peel first if you prefer).

Halve, peel and thinly slice the red onion.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the red onion to the pan and stir-fry until softened, 4-5 mins.

Add the water for the jus (see pantry for amount) to the onion pan, bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium. 

Allow the sauce to bubble and thicken, stirring regularly, 3-4 mins. Pour the jus into a jug and cover with foil to keep warm.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Wipe out and return the now-empty frying pan to medium heat. Melt in a knob of butter (see pantry for amount), then add the peas, season with salt and pepper and cook for 2-3 mins.

Share the mashed potatoes between your serving plates and top with the sausages.

Serve with your buttery peas alongside and spoon over the jus to finish.

Enjoy!