Ingredients - Serves 4

2 onions, sliced thinly
8 thick low fat sausages (I use Tesco's finest Low Fat as they are nice)
2 teaspoon olive oil
Salt and pepper
2lb 4 oz potatoes peeled and diced
10 tablespoons skim milk
Grated nutmeg
2 tablespoons cornflour
300 mls (10 fl oz) vegetable stock
2 tablespoons tomato ketchup

1. Preheat the oven to Gas Mark 6/200 degrees C
2. Toss the onion and sausages with the oil and seasoning and spread out on a baking tray. Roast in the oven for 10 minutes, then turn the sausages over and stir the onions around. Return to the oven for 5 minutes, then remove the onions to a plate and cook the sausages for a further 5 minutes.
3. As soon as the sausages and the onions go in the oven (before step 2) add the potatoes to a large pan of boiling water and cook until tender, then drain.
4. Heat the milk in the pan, add the potatoes and mash together, then add the nutmeg and seasoning.
5. While the potatoes are cooking blend the cornflour with a little of the stock in a non stick saucepan to make a paste. Mix in the remaining stock and ketchup and simmer for 5 minutes, then add the roasted onions and simmer for a further 2 minutes. Pour the onion gravy over the bangers and mash to serve