Faggots with mash, peas and onion gravy

Shop-bought faggots baked in a rich homemade onion gravy, with fluffy mash and a heap of peas. A proper Midlands-and-Wales budget supper.

Ingredients

• 8 Faggots
• 3 Onions, thinly sliced
• 20 g Butter
• 15 ml Vegetable oil
• 20 g Plain flour
• 1 Beef stock cubes, made up with 500ml hot water
• 5 ml Worcestershire sauce
• 1 g Dried thyme
• 1 g Black pepper
• 1200 g Potatoes, peeled and chopped
• 40 g Butter
• 80 ml Milk
• 400 g Frozen peas

Method

1. Heat the oven to 190°C (170°C fan). Cook the onions in the butter and oil over a medium heat for 12 minutes, stirring, until soft and golden.
2. Stir in the flour for a minute, then gradually stir in the stock, Worcestershire sauce and thyme and simmer for 3 minutes until thickened.
3. Sit the faggots in an ovenproof dish, pour the onion gravy around them, cover with foil and bake for 25 minutes (from frozen, follow the packet). Uncover for the last 5 minutes.
4. Meanwhile boil the potatoes in salted water until tender, about 18 minutes, drain and mash with the butter and milk.
5. Simmer the peas for 3 minutes and drain.
6. Serve two faggots each on the mash with plenty of onion gravy and the peas.