To make the corned beef, heat the olive oil in a dutch oven over medium-high heat and sear all sides of the brisket.

Pour in the Guinness and water to cover the top of the beef. Sprinkle over the spice packet and cook over medium heat for 2½ hours.

Add the baby potatoes to the dutch oven and cook for a further 1 hour.

Transfer the cooked corned beef to a plate, cover, and keep warm.

Place the potatoes in a medium-sized bowl and season with salt and pepper to taste. Cover, and keep warm.

To make the bangers and mash, spray a large saute pan with non-stick cooking spray and place over medium-high heat.

Sear the sausages on all sides, then add the beer.

Reduce heat to medium and cook for 15 minutes until the sausages are cooked through. Cover, and keep warm.

To make the onion gravy, heat the butter in a large frying pan, then add the thinly sliced onion and sprinkle with sugar.

Cook over medium-low heat, stirring occasionally, for 10 to 15 minutes, or until the onions are soft and lightly caramelized.

Add the flour to the onions and stir to combine.

Add the beef broth to the onions and bring to a boil.

Reduce the heat and leave to simmer gently until thickened. Remove from the heat, cover, and keep warm.

To prepare the sides, boil or steam the carrots and peas until tender. Make the mashed potatoes as directed on the package.

To set up the dinner board, fill two ramekins with sauerkraut and mustard, and place them in the top left corner of the board.

Place the bell pepper next to the ramekins and fill it with peas.

Spread out the mashed potatoes in the bottom left of the board, making a small well along the middle with the back of a spoon, and add the onion gravy. Place the sausages on top of the mashed potatoes and gravy.

Cut the corned beef into slices and lay them in a row across the board.

Pile the potatoes and carrots below the corned beef.

Place the sliced cucumber and small pickles above the corned beef.

Finally, add the pretzels to the top right of the board.

Garnish with a sprinkling of chopped parsley. Serve and enjoy!