Boil the kettle in preparation for cooking the potatoes, and pre-heat oven to 170 degrees to finish the sausages.

Wash and cut the potatoes (with skin on) into small chunks – approx. 2-3cm. Place them into a medium sized pot, and cover with boiling water with a pinch of salt. Cook for 10 minutes or until soft.

Heat fry pan on medium heat with butter and oil. Once hot add in the sausages and cook for 5 minutes turning sausages often until nicely browned and caramelised.

Remove from pan and finish cooking in the oven for 10 minutes while you prepare the gravy.

Into the same pan add one packet of beef jus, caramelised onion relish and water and bring to a gentle simmer for 5 minutes. Season with salt and pepper to taste.

Place broccolini stems into a suitable pot or pan with a lid and add enough water to just cover the stems. Boil on a medium-high heat for 3-4 minutes, until bright green and tender.

Once potatoes are cooked, drain water out and return to pot. Heat milk in a microwave safe container for 30 seconds in the microwave, then add to potatoes with butter, salt, and pepper. Mash until smooth. Leave lid on until ready to serve.

Once all components are ready, divide bangers, mash and broccolini between plates and, pour over a generous serving of the caramelised onion jus.

Enjoy!