Give bangers and mash a new face - the secret ingredient....?
- 500g Maris Piper or King Edward potato, peeled and cut into chunks
- 50ml milk
- 3 spring onions, thinly sliced
- 1 tbsp vegetable oil
- 6 pork & chilli sausages
- 300ml beef stock
- 2 tbsp sweet chilli sauce
MethodDrain, then mash with the milk. Season to taste, then fold in the spring onions.
- 1 tbsp oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 large carrot, finely chopped
- 1 leek, chopped
- 1 tbsp tomato purée
- 400g can chopped tomato
- 200g can butter bean, drained
- 400g can flageolet bean, rinsed and drained
- 200ml dry cider
- 250ml vegetable stock
- few sprigs thyme, leaves only
- cheddar & parsley mash (see tip below)
- 2 sausages
- 1 tsp olive oil per portion
- Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
- Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.
- 500g large red potatoes chopped into 2½ cm chunks
- 4 tbsp butter
- 4 tbsp milk
- 2 tbsp chopped flat-leaf parsley
- 400g tin artichoke hearts, drained and sliced
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- Place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil and cook for 15 mins or until tender, then drain. Return to pan and add butter, milk and some seasoning. Mash until light and fluffy. Stir in the parsley.
- While the potatoes are cooking, pat the artichoke slices dry with kitchen paper. Heat the olive oil in a medium frying pan. Cook the garlic for 1 min, then add the artichoke hearts and some seasoning. Cook for 5 mins until golden and crisp. Mash the cooked artichokes into the potatoes, reserving a few for the top, and warm through again on low heat until piping hot. Serve with the rest of the artichokes on top.
- 4 x 130g salmon fillets
- juice and finely grated zest 1 lemon
- 2 tbsp thyme leaves
- 1kg parsnips, chopped
- 4 tbsp fromage frais
- 1 tbsp olive oil
- 2 leeks, thinly sliced
- Heat oven to 200C/180C fan/gas 6. Place the salmon pieces into a roasting tin, squeeze over the lemon juice and scatter with ½ the zest. Season and sprinkle over ½ the thyme. Roast for 15 mins until salmon is cooked through.
- Meanwhile, bring a lightly salted pan of water to the boil and cook the parsnips for 15 mins, until tender. Drain well, then mash with the remaining lemon zest and the fromage frais. Keep warm.
- Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6-8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash and serve with the salmon, scattered with the remaining thyme leaves.