You can’t beat bangers & mash around this time of year, but unless you fancy evoking school dinner vibes, I would suggest getting your hands on some good quality butchers sausages. From there it’s about nailing the gravy and the mash and in this twist on the classic, the core ingredients are baked in the oven, pie style to make it even easier to serve straight to the table. Cooking the classic this way also allows you to sneak in some extra vegetables, which is always a win in our house.
28.2oz floury potatoes
2 tbsp olive oil
8 outdoor reared sausages
2 red onions, finely sliced
2 cloves garlic, grated
2 sprigs rosemary, needles stripped
5fl oz red wine
6.8fl oz fresh chicken stock
Good dash Worcestershire sauce
2 tsp grainy mustard
1 tsp cornflour
7oz kale, shredded
1/4 stick unsalted butter, plus extra to dot
1 free range egg yolk
2fl oz double cream
1.8oz grated cheddar cheese
800g floury potatoes
2 tbsp olive oil
8 outdoor reared sausages
2 red onions, finely sliced
2 cloves garlic, grated
2 sprigs rosemary, needles stripped
150ml red wine
200ml fresh chicken stock
Good dash worcestershire sauce
2 tsp grainy mustard
1 tsp cornflour
200g kale, shredded
25g unsalted butter, plus extra to dot
1 free range egg yolk
60ml double cream
50g grated cheddar cheese
Frying pan
1.2 litre/40 fl oz Ovenproof dish