a) Preheat your oven to 240°C/220°C fan/gas mark 9. Fill and boil your kettle.

b) 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.

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

d) When the oven is hot, roast on the top shelf until the carrots are tender and the sausages are browned and cooked through, 16-18 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

a) Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer).

b) Pour the boiling water into a large saucepan with 1/2 tsp salt on high heat.

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

a) Meanwhile, halve, peel and thinly slice the red onion.

b) Heat a drizzle of oil in a small frying pan on medium-high heat.

c) Once hot, add the onion and cook, stirring often, until softened, 5-7 mins.

a) Once the onions are soft, lower the heat to medium and add the balsamic vinegar. Cook until sticky, 1-2 mins.

b) Add the water for the sauce (see pantry for amount) and bring to the boil.

c) Stir in the red wine stock paste and redcurrant jelly. Simmer until the sauce has thickened slightly, 2-3 mins. Add a splash of water if it gets too thick.

a) When there is 1 min left of potato cooking time, add the spinach to the boiling water.

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

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

a) Share the mash between your plates and serve the sausages and carrots alongside. Spoon the onion gravy over to finish.

Enjoy!