Bangers and Green Mash with Onion Gravy

Steps

1. a medium pot of salted water to the boil. Bring a full kettle to the boil.
2. Make mash. Place potatoes in pot of boiling water and cook for 10 minutes. Add peas and cook for a further 3-4 minutes, until potatoes are tender. Drain and return to pot with sour cream and first measure of butter. Mash until smooth and season to taste.
3. Cook sausages Place sausages, ½ cup of water and second measure of butter in a fry-pan and bring to the boil on medium-high heat. Cook for 5-6 minutes and turn often, until all liquid has reduced. Once liquid has evaporated, increase heat to high and cook for 6-8 minutes, turning to cook on all sides, until caramelised.
4. Prepare vegetables Cut broccoli into small florets and roughly chop spinach. Place broccoli and a pinch of salt in a small, heatproof bowl and cover with boiling water. Cover with a plate and leave 5-6 minutes, until bright green and tender.
5. Make gravy Remove sausages from pan, set aside and keep warm. Carefully wipe pan clean, leaving 1 tsp of oil. Return to medium heat, add gravy mix and cook, stirring for about 1 minute, until oil is absorbed. Add 1 cup of water and whisk for 1-2 minutes, until thickened. Stir through relish and season to taste.
6. Finish mash Drain broccoli well and fold through potato mash along with spinach, season to taste.
7. Divide bangers and green mash between plates. Pour over onion gravy (or tomato sauce for fussy foodies).