Ingredients

• 2 sausages
• ½ sweet potato
• salt and freshly ground black pepper
• 25g/1oz butter
• 30ml/1¼fl oz double cream
• 1 tbsp Dijon mustard
• ½ onion
• sliced
• 25g/1oz butter
• 200ml/7¼fl oz beef stock
• 4 tbsp red wine
• ½ onion
• chopped
• 2 figs
• sliced
• 50g/1¾oz brown sugar
• 25ml/1fl oz white wine vinegar

Directions

• Place the sausages in a pan on a medium heat. Cook for ten minutes until golden and cooked through.
• For the mash
• boil the potato in water until soft.
• Remove and drain the potato.
• Season the potato with the salt and freshly ground black pepper. Add the double cream
• butter and Dijon mustard to the mash.
• For the gravy
• sweat the onion in butter until soft. Add the beef stock and red wine and cook for a further five minutes until reduced and thick.
• For the jam
• add the onions to the saucepan with the figs
• brown sugar and the white wine vinegar.
• Cook for eight minutes on a low heat until soft and syrupy.
• To serve
• place the mash in the middle of a plate. Top with the sausages. Pour over the gravy and serve the fig jam on the side.