Step 1

To make the beer and onion gravy, heat the oil and butter in a large, heavy based saucepan. Add the onions and sugar and cook over a low heat for 30-40 minutes, stirring now and then, until soft and richly caremelised.

Step 2

Stir in the flour and cook for 1 minute. Then add beer, beef stock, Worcestershire sauce and thyme, bring to the boil, stirring frequently, until reduced to a rich, glossy sauce - about 10 minutes. Remove the thyme (if you can find it) from the gravy and season to taste with salt and pepper.

Step 3

Meanwhile, cook the potatoes in boiling salted water for 15 minutes until soft. Drain the potatoes, add milk, butter and cheese. Mash until smooth. Switch to a wooden spoon and beat to make a smooth, creamy mash.

Step 4

For roasted veggies, place carrots on a baking tray, drizzle with olive oil and season with salt. Roast in the oven for the final 4-5 minutes of roasting.

Step 5

Meanwhile, cook sausages. Add a drizzle of olive oil to a large frying pan and place over medium heat. Cook the sausages until browned and cooked through (about 8 mins). Remove from the pan and keep warm.

Step 6

To serve, spoon a generous dollop of cheesy mash into bowls, top with sausages, a ladle of gravy, carrots and broccolini.

‍