Speedy meals don’t have to lack flavour or substance, as chef Gordon Ramsay proves in his cookbook ‘Ramsay in 10’.

The book contains delicious recipes that can be “made in a flash”, including tantalisingly good bangers, mash and onion gravy.

Although it’s already a staple for many households, this recipe stands out because it is quick to follow. Gordon promises “amazing” results in 10 minutes while making the main components from scratch, so they’re extra tasty.

As for the chef’s top tip, Gordon said that using red onions with a dash of sugar is the secret to making a mouth-watering gravy.

He wrote: “I use red onions for the gravy because they are sweet and less acidic than white [onions].”

How to make sausages and mash in 10 minutes

Time is of the essence with this recipe, so it’s best to prepare everything as you go rather than prepping it all at once. Start by preheating the oven to 160C, then bring a pot of water to the boil (use enough water to cover the potatoes).

Add the spuds to the pan when the water is boiling and leave them to cook until fork tender.

Heat the pan over medium-high heat and coat it with olive oil. Add the sausages to the pan and use a cocktail stick to poke holes in the casing to prevent bursting.

Next, crush some garlic and add it to the pan along with rosemary sprigs. Brown the sausages in the pan and then add four knobs of butter. Once the butter is melted, use it to baste the sausages before adding an extra knob of butter and transfer the pan to the oven to cook.

Place a separate pan over medium heat with a glug of olive oil to cover the pan. Add the onions when the pan is warm and cook for a minute before sprinkling over the sugar and a little salt.

Melt four knobs of butter in the pan, then add balsamic (four tablespoons or enough to cover onions) as well as Worcestershire. Reduce the mixture a little before adding the stock, then bring it all to a boil and reduce.

Drain the cooked potatoes and add them to the pot over medium heat; mash them, taking them on and off the heat as you do.

Once nicely mashed, add a glug (two tablespoons) of olive oil to the mixture and stir it in. Then, lower the heat and add smoked salt, mustard, and chives before mixing it all thoroughly and plating up the mash.

As the onion mixture reduces, add one knob of butter and melt and mix. Place the cooked sausages on top of the potatoes and add the onion gravy to finish.