Bangers with root veg mash

Instructions

1. Preheat the grill to medium-high. Put the prepared carrot and swede into the saucepan, cover with boiling water from the kettle and bring back to the boil. Reduce the heat. Peel and cut the potatoes into small chunks. Add them to the saucepan; then cover and summer briskly for about 15 minutes, until the vegetables are tender.
2. Meanwhile, arrange the sausages on the grill rack and cook them for 12-15 minutes, turning occasionally until evenly browned.
3. While the sausages are cooking, peel and thinly slice the onion. Spray the non-stick frying pan with the cooking spray and cook the onions for 6-7 minutes, until soft and browned. Measure in 450ml (16 fl oz) of boiling water from the kettle, then sprinkle in the gravy granules, stirring with a wooden spoon until thickened. Snip the chives into the frying pan, using scissors. Keep warm over a low heat.
4. Drain the vegetables in the colander and return them to the saucepan. Mash thoroughly, season with black pepper and reheat for a few moments. Share between 4 warmed plates and serve 2 sausages each with the red onion gravy. A green vegetable such as cabbage makes an ideal accompaniment.