Sausage & Onion Gravy Loaded Yorkshire Puddings

Directions

1. 1

   Preheat the oven to 180 degrees.

2. 2

   Bring the potatoes to the boil in a pan of salted water. Once soft, drain and add a splash of milk, buttery light spread and season well. Mash until smooth and set aside.

3. 3

   Place a pan on the hob on a medium heat. Once hot, spray with low calorie oil and fry the sausage chunks until fully cooked through. Remove from the pan and set aside.

4. 4

   Next, fry the onions and garlic together for a couple of minutes until the onions are translucent - to speed the process, you can add a little splash of water to the pan to help soften.

5. 5

   Sprinkle the onion with the cornflour and stir fry until gooey, then pour in the beef stock and Hendersons relish.

6. 6

   Return the sausages back to the pan and top with the fresh thyme. Simmer on a low heat until the gravy has thickened. Season to taste with salt & pepper.

7. 7

   Arrange the chilled Yorkshire puddings on a baking tray and spoon in the sausage and onion. Top with the mashed potatoes and transfer to the oven.

8. 8

   Bake for 10-15 minutes, or until the potatoes have a crispy top and have turned slightly golden.

9. 9

   Serve with vegetables of your own choice and drizzle in gravy. Enjoy!