Sausages, pea colcannon, spring greens and red wine gravy

Heat a drizzle of oil in a deep frying pan or shallow casserole dish over a medium heat.

Fry the sausages for 5-8 minutes, until golden all over. Set aside.

Add the red onions to the pan, fry for 2 minutes and add the thyme and 50ml cold water. Cook until soft but still holding together. Add the wine and beef stock, before whisking in the flour. Bring to a simmer and add the sausages before simmering for 15 minutes, stirring occasionally until the sauce has thickened. Add the spring greens for the final 5 minutes.

Meanwhile, cook the potatoes in a pan of salted boiling water for 15-20 minutes or until tender. Add the peas for the last few minutes. Drain and mash with some salt & pepper.

Serve the sausages, spring greens and gravy on top of the mash.