1.

Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.

2.

Bake the sausages, turning halfway, until browned and cooked through with no pink meat (25–30 minutes).

3.

Meanwhile, heat the oil in a frying pan over a medium-low heat. Cook the onions and thyme, stirring often, until soft and golden (15–20 minutes). Add 1–2 tbsp water if they start to stick.

4.

Stir in the balsamic vinegar and cook for 1 minute. Dissolve the stock cube in 300ml boiling water and add it to the pan. Mix the cornflour with 1 tbsp cold water, stir it in, and simmer until the gravy thickens (3–5 minutes).

5.

While the onions cook, steam or boil the cauliflower until very tender (10–12 minutes). Drain well and leave to steam dry for 2 minutes. Mash or blend it with the butter, milk, garlic granules and pepper until smooth.

6.

Cook the peas according to the pack instructions.

7.

Serve the sausages on the mash with the peas, and pour over the onion gravy.