Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer on one side of the tray. 

Pop the sausages onto the other side of the tray. TIP: Use two baking trays if necessary. IMPORTANT: Wash your hands and equipment after handling raw meat. 

Bring a large saucepan of water to the boil with 1/2 tsp salt for the potatoes. 

When the oven is hot, roast the carrots and sausages on the top shelf until the carrots are tender and the sausages are golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: The sausages are cooked when no longer pink in the middle. 

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the same tray to roast until soft, 10-12 mins, then remove and set aside.

Meanwhile, chop the potatoes into 2cm chunks (peel first if you prefer). When your pan of water is boiling, add the potatoes and cook until you can slip a knife through, 15-20 mins.

Once cooked, drain in a colander and pop back into the pan. Cover with a lid to keep warm.

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

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season and fry, stirring occasionally, until golden, 10-12 mins.

Add the balsamic vinegar and sugar (see pantry) to the onions and cook until caramelised, 1-2 mins.

Melt in the butter (see pantry), then stir in the flour (see pantry). Stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins. 

Gradually stir in the water for the gravy (see pantry), then add the red wine stock paste. Bring to the boil, stirring out any lumps that form. TIP: If you have any red wine, add a splash now for extra flavour.

Lower the heat and simmer, until the gravy has thickened to your liking, 8-10 mins. 

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. 

Add the garlic to the cooked potatoes with a knob of butter and a splash of milk (if you have any) and mash until smooth. Season to taste with salt and pepper.

When everything's ready, reheat the sauce if necessary, adding a splash of water if needed. 

Share the sausages between your plates, then serve with the garlic mash and roasted carrots alongside.

Spoon over the red onion gravy to finish. 

Enjoy!