Ingredients

Steps

• Cook the sausages in a pan over medium heat for 10 minutes until golden.
• Boil the sweet potato in water until soft.
• Drain the potato thoroughly.
• Mash the potato with salt, pepper, double cream, 25g butter, and Dijon mustard.
• Sweat half an onion in 25g butter, add beef stock and red wine, then reduce until thick.
• Combine remaining onion, figs, brown sugar, and white wine vinegar in a saucepan.
• Simmer the jam on low heat for 8 minutes until syrupy.
• Plate the mash, top with sausages, pour over gravy, and serve with fig jam.