Simples. And so tasty. And filling. The pork sausages came from Colin, the butcher. I first fried them quickly, then chucked some chopped shallots and poured a bit of red wine onto it, some water, bay leaf and left under cover for a few minutes. When the sausages were cooked through, I removed them and finished off the gravy with some flour mixed with water and lots of seasoning. The mash was today flavoured with mustard and some runner beans served as daily veg allowance. Thoroughly enjoyed.