Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Add the sausages to the same tray. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until the carrots are tender and the sausages are browned 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.

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the red onion.

Pour the boiling water from your kettle into a large saucepan with ½ tsp salt on high heat.

Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

While the potatoes cooks, heat a drizzle of oil in a small frying pan on medium heat. Once hot, add the sliced onion and cook, stirring often, until softened, 10-12 mins.

Once the onions are soft, add the balsamic vinegar. Cook until sticky, 1-2 mins.

Add the water for the sauce (see pantry for amount) and bring to the boil. Stir in the red wine stock paste and redcurrant jelly. Simmer until the gravy has thickened slightly, 2-3 mins. Add a splash of water if it's a little too thick.

When the potatoes have 1 min left, add the spinach to the same pan.

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

Add a knob of butter and a splash of milk (if you have any) and roughly mash. Season with salt and pepper.

Share the spinach mash between your plates and serve the sausages and carrots alongside.

Spoon over the onion gravy to finish.