The quintessential English meal, and one of my all-time favorites, Bangers and Mash brings a warmth and satisfaction that is so often missing in modern-day meals.

The following recipe will serve 4 people.

Melt the butter in a thick bottomed frying pan over a gentle heat. Add the sausages and let them color gradually for about 20 minutes, turning them occasionally. Slice the onion and add it to the pan, along with the flour and a the thyme. Turn the heat up to medium and keep everything moving around the pan. Once the onions have browned add a few ounces of water to the pan to create a gravy. Turn the heat back down to low.

Meanwhile peel and chop the potatoes into small chunks. Boil in salted water until they are soft to a knife tip of a knife, which will take about 20 minutes. Drain and mash the potatoes with a thick slice of butter and a good splash of milk. You can add some black pepper, wholegrain mustard or cheese to the mash if you like to create an exciting flavor twist.

The sausages will be ready after a total of about 45 minutes of lite cooking. Pile the mash onto a deep plate, delicately place the sausages on top of the mash, and pour over some gravy from the sausage pan... then enjoy!