Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins.

In the meantime, place the THIS™ Isn't Pork Sausages on a large baking tray in a single layer and drizzle with oil. Season with salt and pepper.

Bake on the middle shelf of the oven until golden brown, 15-18 mins. Turn halfway through cooking. IMPORTANT: Ensure they're piping hot throughout.

When the chips are halfway through cooking, turn them and sprinkle over the hard Italian style cheese.

While everything roasts, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a frying pan on medium heat. 

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins. 

Add the balsamic vinegar and sugar for the onions (see pantry for amount). Cook until caramelised, 1-2 mins more.

Add the butter (see pantry for amount) to the pan until melted, then sprinkle over the flour (see pantry for amount). Cook, stirring regularly, for 1 min.

Add the water for the gravy (see pantry for amount), vegetable stock paste and Worcester sauce to the pan.

Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. Add a splash of water if it's a little thick. 

When there are 5 mins of cooking time remaining, bring half a saucepan of water to the boil with 1/4 tsp salt. 

When boiling, add the peas to the water and cook for 2-3 mins.

Once cooked, drain in a colander and return to the pan. Add a knob of butter (if you have any) and season with salt and pepper.

Share your THIS™ Isn't Pork sausages between your serving plates with your cheesy chips and peas alongside.

Spoon the onion gravy over the sausages to finish.

Enjoy!