Bangers and Mash
Melt a small knob of butter in a saucepan over a moderate heat and add 8 sausages (we suggest either Pork, Apple and Sage or Old English). Once the sausages are browned, remove them from the pan and add 4 medium onions (cut into wedges). Cook them slowly until they are soft and deep gold.
Pre-heat the oven to 180°c.
Add 1 tsp fennel seeds and 2-3 bay leaves, turn up the heat and add 1-2 tbsp flour. Let it cook for a minute or so. Pour in 1 glass Marsala wine and 250ml stock and bring to the boil. Season with salt and pepper and 1 tbsp Dijon mustard.
Return the sausages to the gravy and place in the oven until the gravy is thick, glossy and bubbling. This should take around 40 minutes or so.
Make the mash whilst the sausages are in the oven and then serve whilst hot!