Bangers and Mash

Method

1. Peel 250 g of floury potatoes and cut into even 4 cm chunks. Put them into a pan of cold salted water, bring to the boil and simmer for 18-20 minutes, until a knife slides through with no resistance.
2. Meanwhile, heat 1 tsp of vegetable oil in a heavy frying pan over low-medium heat and lay in 3 sausages. Cook them gently for 15-18 minutes, turning every few minutes, until they are burnished brown all round and firm to the touch. Never prick them. Lift onto a warm plate to rest.
3. Tip 1 thinly sliced onion into the sausage pan with its fat and cook over medium-low heat for 10 minutes, stirring and scraping the sticky brown bits off the base, until the onion is soft and sweet and starting to caramelise.