This recipe works well with thick pork sausages, plain or with herbs, and can also be used with Cumberland sausages. A traditional winter warmer!

Use a shallow oven-to-table dish, and wipe the inside with a teaspoon of vegetable oil, just to prevent the sausages from sticking. Wash and separate the sausages, and arrange in the dish. Place in the oven at gas mark 6 (200C) for about 40 minutes.

Meanwhile, roughly slice a large onion (or two smaller ones). Cook the onion very gently in a saucepan in a tablespoon of vegetable oil. The trick with this dish is to cut the onion into thick slices and cook them for a long time, until they are extremely soft and slightly browned.

When the sausages are nearly cooked, drain off the fan and juices which have collected in the dish. Put three or so tablespoons of the juices into the pan with the onions; any remaining should be discarded. Return the sausages to the oven to finish off cooking.

Add three-quarters of a pint of boiling water (from the kettle) in the pan with the onions. Also add two heaped teaspoons of gravy browning powder (I prefer Bisto) dissolved in a quarter of a pint of cold water. I also like to add a few drops of Worcestershire Sauce. Stir continuously while bringing to the boil - the gravy should thicken as boiling-point is reached.

To serve, pour the gravy over the sausages in the dish and bring to the table. This works well with Mashed Potatoes and a cooked green vegetable such as green beans or peas.