Creamy potato gratin and sausages with cabbage and peas

Preparation

1. Preheat the oven to 190°C, fan 170°C, gas 5.

2. Peel and thinly slice the potatoes and place in a large saucepan with the milk, 150ml water and the salt. Thinly slice 1 onion and add to the pan, along with the garlic, crushed. Bring to the boil, stirring, then simmer briskly for 8-10 minutes until the potatoes are almost tender but not falling apart. The potatoes will release starch, thickening the milk mixture to make a creamy sauce.

3. Check the seasoning, adjusting to taste, then tip into a baking dish and add the sausages on top for richness. Bake for 25 minutes until the sausages are golden brown and the gratin is bubbling.

4. Meanwhile, thinly slice the other 3 onions. Heat the oil in a frying pan and gently fry the onions with some seasoning, stirring occasionally, until caramelised.

5. Shred the cabbage and boil in salted water with the peas for 3-4 minutes until tender, then drain.

6. Serve the potato gratin and sausages with the vegetables for colour, with the caramelised onions spooned over the sausages to add sweetness.

Nutritional information per serving. Portion size 863g.