Preheat your oven to 180°C and put a large saucepan of water with a 0.5 tsp of salt on to boil for the potatoes. Peel and chop the sweet potato and white potato into 2cm chunks. Halve, peel and thinly slice the red onion. Add the potatoes to the boiling water and simmer until tender, 15-20 mins. Tip: The potatoes are ready when you can easily slip a knife through them.

Meanwhile, remove and discard the plastic film from the sausages. Drizzle the sausages with oil in their aluminium tray, turning to coat. Roast on the top shelf of your oven until browned and piping hot, 16-20 mins. Turn halfway through cooking. IMPORTANT: The sausages are cooked when piping hot. While the sausages cook, heat a splash of oil in a frying pan on medium heat. Add the onion and cook until soft, 8-10 mins, stirring often.

When your sausages have been in for about 5 mins, add the tenderstem broccoli to another baking tray. Drizzle on a little oil and season with salt and pepper. Roast on the middle shelf for the remaining time, 10-15 mins. TIP: The broccoli should be tender and slightly crispy.

Once the potatoes are cooked, drain them in a colander set over a bowl or jug to reserve some of the water (see ingredients for amount) so you can use it for the gravy. Return the cooked potatoes to the original saucepan, add a knob of butter (or plant based butter if you'd prefer) and mash until smooth. Season to taste with salt and pepper, then cover with a lid to keep warm.

Once the onion is soft, add the balsamic vinegar, stir together and cook for 2 mins. Add the reserved potato water (see ingredients for amount) to the pan with the onion along with the red wine stock pot. Bring to the boil, then lower the heat and simmer until your gravy has reduced and thickened, 5-6 mins. Simply add a splash more water if it gets too thick.

Serve the veggie sausages on top of a large helping of mash, with some red onion gravy spooned over and the tenderstem broccoli alongside. Enjoy!