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Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress. Remove the skewers and cut the sausages into wedges. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Remove the sausages to a plate and place the pan with the onions on the stove top. If it still hasn't browned, put it under a hot broiler for 5 minutes. When your sausages and onions are done, your bubble and squeak should be ready too. Drizzle with some more oil and roast in the preheated oven for around 40 minutes, or until golden and crisp. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Season, add the remaining butter and stir. Drizzle in some olive oil and add the onions. Take the preheated roasting pan from the oven. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Drizzle with olive oil and massage this into your 2 long sausages. Do the same to your venison or beef sausages. Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together.

Preheat the oven and a roasting pan to 425 degrees F. Pat it out flat again and continue cooking until really crisp all over. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. When they start to sizzle, add the potatoes and vegetables. Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they're cooked right through, drain and put aside. Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes.

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