If the gravy ever looks too red, reduce it uncovered first before adding anything else. | Butter at the end softens both flavour and colour if needed. | No Bisto, a small splash of soy sauce or extra Worcestershire can help, but add carefully. | Mash rule to remember, potatoes should be soft enough to crush easily with the back of a spoon before draining. | Bubble and squeak: Mix leftover mash with chopped sausages and fry into crispy cakes. | Gravy toast: Reheat sausages and gravy and spoon over thick toast for a next-day lunch. | Onion gravy freezes well for up to 3 months.