Bangers and Mash

Ingredients for gravy - 4 onions, sliced thin - 50g butter - 2 tbsp olive oil - 1 sprig rosemary - 2 bay leaves - 1 tbsp Tumami (optional) - 1 tbsp flour - 500ml beef stock - 1 tbsp dark soy - Salt and pepper to taste Method 1. In a pot over medium heat, add your butter and oil. Once the butter has melted, add the onions and some salt. 2. Cook the onions until they have caramelized. Halfway through the cook, add the rosemary and bay leaves. To caramelize the onions properly, do it over low heat for at least an hour or you can speed this up to about 20 minutes, but you need to stir it the whole time. 3. Add flour to the onions and stir through. Then add the Tumami if you’re using it (if not just leave it out). 4. Add the stock and soy to the pan stir well and bring to a light boil. 5. Cook the gravy for 20 minutes on low. Once it’s ready, serve over potato mash, peas and sausages of your choice.