Nigel Barden served up bonfire bangers and mash on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 6-8 good quality Pork Sausages (Trelawney Traditional are those from The Kernow Sausage Co)
1kg Maris Piper potatoes, 100g clotted cream (ideally Cornish!), 60g butter (Nigel used unsalted), 2 tbsp vegetable oil, 2 tbsp grain mustard and 1 tbsp Dijon mustard.

For the red onion gravy: 2 tbsp vegetable oil, 1 large red onion, sliced (a brown one will suffice), 200ml red wine, 100ml beef stock, 1 tsp Dijon mustard, Salt and freshly ground black pepper.