Bangers and mash with onion gravy

Boil Yukon gold potatoes in salted water until very tender.

Heat a drizzle of olive oil in a cast iron skillet.

Peel and very thinly slice the onion.

Pierce the sausages in a couple of places with the knife tip so fat pockets do not burst.

Sear the sausages until cooked nearly all the way through; or bake them in a hot oven. Remove.

Pour off some of the fat, keeping the brown bits; add a dab of butter and the onions with a little salt and cook until richly coloured and soft.

Add garlic and cook 30 seconds to a minute.

Stir in a little flour until no clumps remain.

Add a little dry red wine and cook a minute, then the beef broth; simmer a few minutes to thicken. Season with Worcestershire, a pinch of salt and black pepper.

Heat cream and butter in a small saucepan; add gradually to the drained potatoes and mash, salting to taste, until creamy and loose.

Chop a little parsley. Plate mash, sausages and gravy and finish with parsley.