Instructions: Sausages: Heat a splash of oil and knob of butter in a pan. Season sausages with black pepper and sage, and brown well, adding more butter/oil when necessary. Pre-heat oven to 95 C/200 F/gas mark 5, and place in browned sausages. Add sliced onions to pan with small knob of butter and fat from sausages, season again before adding to mash later.

Gravy: Cut onions and add them to pan with dripping. Add salt and pepper and fry until brown. Add vinegar then veal stock and turn down the heat.

Mustard Sauce: Add butter to a pan and fry diced shallots, sweat down and add white wine and the bay leaf. Reduce the heat and add double cream then add 2 tbsp of veal stock and water to thin if necessary. Add a pinch of salt and finally add 2 tbsp of mustard.

Mash: Put quartered potatoes in a pan of water with a lid, adding a pinch of salt then boil for 15 minutes or until tender. Heat another pan with oil and butter and add shredded cabbage. Sweat cabbage down and season with salt and pepper. Put drained potatoes over a low heat, add some warm milk, butter and pepper and mash, adding more milk and butter where necessary.

Crumble sliced Lancashire cheese into mash, and add a small amount of milk.

Finally add cabbage and fried onions to mash.

Serve: Place mashed potatoes on a plate, add sausages on top, then pour gravy and mustard mash over each side.

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