Italian Bangers & Mash With Tomato & Olive Relish

Step 1

Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8Add the sausages to a lightly oiled baking trayPlace the tray in the oven for 25-30 min or until cooked through and golden brownMeanwhile, peel and finely slice the red onions

Step 2

Heat a large, wide-based pan with 1 tbsp [2 tbsp] olive oil over a high heatOnce hot, add the sliced onions with a large pinch of both sugar and saltCook for 3 min, then reduce the heat to low and cook for a further 8-10 min or until softened and caramelised

Step 3

Meanwhile, boil a kettleCut the potatoes (skins on) into large bite-sized piecesPeel and roughly chop the garlic

Step 4

Add the chopped potatoes and half the garlic to a pot of boiled salted water over a high heatBoil for 10-15 min or until fork-tenderOnce cooked, drain and return to the pot

Step 5

Meanwhile, chop the black olives coarsely, then chop the cherry tomatoes in halfOnce the onions have softened and caramelised, add the chopped cherry tomatoes, tomato paste, dried oregano, Henderson's Relish and 200ml [400ml] boiled water Cook, covered for a further 10-15 min or until the tomatoes have started to break down and it resembles a relishOnce thickened add the chopped black olives

Step 6

Heat a separate wide-based pan (preferably non-stick) with a matching lid, with 1 tbsp [2 tbsp] vegetable oil over a medium-high heatAdd the shredded kale and remaining garlic and cook for 1 minAdd 2 tbsp [4 tbsp] cold water, cover with a lid and cook for 3-4 min or until tenderSeason with salt and pepper and keep covered until serving

Step 7

Return the drained potatoes to a low heat and add 2 tbsp [4 tbsp] olive oil and season generously with salt and pepperMash thoroughly until smooth Tip: if it's looking a little dry add a drizzle more olive oil!

Step 8

Serve the sausages over the mash with the garlic kale and tomato relish to the sideEnjoy!