Bangers and mash with apple and onion gravy

Bangers and mash is a family favourite but our version is stylish enough for a dinner party
  • 6 large Maris Piper potatoes
    1 tbsp oil
    100g/4oz Country Life Spreadable
    8 British pork sausages
    2 tbsp runny honey
    1 tbsp wholegrain mustard
    2 British eating apples
    1 red onion, peeled and cut into wedges
    2 tsp flour
    75ml/3fl oz red wine
    1 tbsp Worcestershire sauce
    200ml/7fl oz chicken stock made with 1 stock cube
    Salt and freshly ground black pepper
    2 tbsp fresh thyme leaves
    1 tbsp fresh parsley, chopped
    1/4 pint of milk

Preheat the oven to 180°C, 350°F, Gas 4.

Bake the potatoes for 1-1½ hours until the flesh is soft.

Heat the oil with 1 tbsp of the butter in a large frying pan over a high heat then add the sausages, reduce the heat and cook for 10 minutes, turning to brown all over.

Add the honey and mustard and cook for a further 5 minutes.

Core the apples and cut into wedges. Push the sausages to the edge of the pan and add the apple wedges. Cook for about 2 minutes each side until turning golden.

Remove the sausages and apple with a slotted spoon and drain on kitchen paper. Keep warm.

Add the onion to the pan and cook for about 6-8 minutes, stirring until softened. Stir in the flour and cook for 1 minute then gradually add the wine, the Worcestershire sauce and half the stock. Stir until smooth. Add the remaining stock and allow to bubble for a few minutes to thicken. Return the apple to the pan and season.

Cut the potatoes in half and scoop the flesh into a bowl. Add the milk and remaining butter and mash until well combined. Add the herbs and season.

Divide the mash between 4 warmed plates, top with the bangers and spoon over the gravy.