a) Fill and boil your kettle and preheat your oven to 220°C. b) Pop the sausages on a baking tray and roast them on the top shelf of your oven until browned and cooked through, 18-20 mins, turning halfway through cooking. IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: The sausages are cooked when no longer pink in the middle.

a) Meanwhile, chop the potatoes into 2cm chunks (no need to peel). b) Pop them in a large saucepan along with 1/2 tsp of salt, cover with boiling water and put onto high heat. c) Boil the potatoes until you can easily slip a knife through, 15-20 mins

a) Meanwhile, halve, peel and thinly slice the red onion. b) Heat a drizzle of oil in a small frying pan on medium heat. c) Add the onion and cook until softened and beginning to brown, 5-7 mins. Stir often. d) This is the base of your gravy.

a) When the potatoes have 5 mins left, add the cavolo nero to the pan of potatoes. b) Submerge the cavolo nero in the boiling water or cover with a lid so it cooks. c) Cook until tender, 5 mins.

a) Lower the heat of the pan with the onions to medium and add the balsamic vinegar. b) Cook until almost evaporated, 1-2 mins. c) Add the water (see ingredients for amount) to the pan and bring to the boil. d) Stir in the red wine stock paste and redcurrant jelly to dissolve. e) Simmer for 2-3 mins until the sauce has thickened slightly. TIP: Add a splash of water if you feel it needs it.

a) Meanwhile, drain the potatoes and cavolo nero in a colander then return to the pan. b) Mash together and then mix in a knob of butter (if you have some). c) Season with salt and pepper - colcannon made! d) Share the colcannon between your plates and serve the sausages alongside. e) Spoon the gravy over the sausages and tuck in.