Preheat oven to 200C. Slice the whole garlic bulbs across the way. Peel and thinly slice the onion.

Place the garlic on a sheet of kitchen foil, drizzle with olive oil and season with sea salt. Close up the foil and place in the oven for 20 minutes, then open up the foil and roast for another 20 minutes. Remove from the oven and allow to cool. The garlic can be prepared up to 2 days in advance and kept in the fridge until ready to use.

In a frying pan, melt the butter over medium heat. Add the sliced onions and season with a pinch of sea salt and ground black pepper. Cook, stirring occasionally for 15 minutes or until softened and slightly caramelised.

Carefully squeeze in the roasted garlic and mash into the onion.

Add the plain flour and cook for 1-2 minutes. Add the red wine and allow to reduce completely.

Turn off the heat and slowly stir in the chicken stock and Worcestershire sauce. Bring the gravy back to a simmer, stirring until thickened. Set aside and keep warm.

Meanwhile, peel and chop the potatoes into even-sized pieces.

Add the potatoes to a pot of cold, salted water and cook for 15-20 minutes until very tender. Drain and return to the pan and allow to steam dry for 30 seconds.

Mash with the butter, milk, sea salt and freshly ground black pepper. Keep warm until ready to serve.

Add a little olive oil to a frying pan and fry the sausages until golden and cooked through.

Boil the peas in a saucepan according to the instructions on the packet.

Serve the sausages with plenty of creamy mash, peas and the roasted garlic and onion gravy.