Caramelised Shallot Gravy

• 2 tbsp olive oil
• 300 g shallots (peeled and thinly sliced)
• ½ tsp sea salt
• ⅛ tsp cracked black pepper
• 2-3 sprigs fresh thyme
• 1 bay leaf
• 1 garlic clove (minced)
• 1 tbsp plant-based butter
• ½ tsp brown sugar
• 1 tsp plain flour
• 4 tbsp soy sauce
• ½ cup red wine
• ¼ cup filter coffee
• 1 cup vegetable stock
• 2 tsp red wine vinegar

Mash

• 4 medium-sized potatoes (peeled and cut into equally sized pieces)
• ½ tsp salt
• ⅓ cup plant-based milk
• 1-2 tbsp plant-based butter

Bangers

• 1 x Bangers
• 2 tbsp olive oil

To serve

• Grainy mustard

Caramelised Shallot Gravy

1. Add olive oil to a saucepan along with the thinly sliced shallots over low-medium heat.
2. Season with salt and pepper. Add bay leaf and thyme.
3. Cook for 10-12 minutes until caramelised.
4. Add butter and sugar, and continue cooking for 2-3 minutes.
5. Add flour, mix well, and cook for a minute.
6. Deglaze the pan with red wine, coffee, vegetable stock, and soy sauce.  
7. Cook for 5-10 minutes, until slightly reduced and thickened.
8. Take off the heat and mix in red wine vinegar.

Mash

1. Add peeled and chopped potatoes to a pot of water and season with salt.
2. Bring to a boil and reduce to a simmer. Cook for 15-20 minutes, until fork-tender.
3. Drain the potatoes, and use a potato ricer or mashed to create a puree.
4. Add butter and warm milk to achieve a creamy consistency.
5. Season with salt.

Bangers

1. Heat olive oil in a non-stick pan over medium heat.
2. Separate the Bangers and poke a few holes in each one.
3. Add to the pan and cook for 6-8 minutes, turning regularly to achieve even browning on all sides.
4. Remove from the heat.

Assembly

1. Add mashed potatoes and bangers to a plate, spoon over the gravy, and add a spoonful of grainy mustard to the side.