Method

1. Place 750g of potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 15 minutes until a fork slides through easily.

   Tip Use King Edward or Maris Piper for the best texture.

   5 min

2. While potatoes cook, slice 3 medium onions thinly. In a large pan over medium heat, add a knob of butter and the onions.

   Tip Low heat ensures caramelization without burning.

   3 min

3. Cook onions for 12-15 minutes until deep golden brown and sweet. Sprinkle with a little salt. If dry, add a splash of water or stock.

   Tip Do not rush; this step builds the gravy flavor.

   12 min

4. Pour 150ml of hot stock into the pan with the onions. Stir to combine and scrape up any brown bits from the bottom of the pan.

   Tip Use beef stock for a richer taste.

   2 min

5. Reduce heat and let the liquid simmer gently until slightly thickened, about 3-4 minutes. Season with black pepper. This is the onion gravy.

   Tip It should coat the back of a spoon.

   3 min

6. Drain the cooked potatoes well, return them to the hot pot for a minute to dry out. Mash with butter and warm milk until smooth and creamy.

   Tip Resist using too much milk.

   4 min

7. Heat 4 bangers (pork sausages) in a pan over medium heat. Turn occasionally until browned on all sides and cooked through, about 10-12 minutes total.

   Tip Slice sausages lengthwise to speed up cooking if needed.

   3 min

8. To serve, spoon a mound of mash onto each plate. Top with a banger and pour the onion gravy over everything. Finish with chopped parsley.

   Tip Keep the gravy hot until the last spoon is poured.

   2 min