Bangers & Parsnip Mash with Crispy Black Pudding

Bangers and Mash is such a classic comfort dish and this recipe is no exception.

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. For the parsnip mash, steam the parsnip for 15-20 minutes until tender. Meanwhile, sauté the leeks in the butter in a frying pan until softened but not coloured. Mash the parsnips and season with salt and pepper, then beat in the sautéed leeks with the mustard and cream.
3. Heat half the rapeseed oil in a large non-stick frying pan and sauté the sausages and the black pudding until lightly golden all over, turning regularly with tongs.
4. For the sage & cider gravy, heat the remaining rapeseed oil in a large pan and sauté the onion for 10-15 minutes until lightly golden. Stir in the flour and cook for another minute, then gradually add the cider and allow to reduce down by half. Add the sage and another splash of cream. Season with salt and pepper and keep warm.
5. Break up the black pudding into small pieces. Arrange the parsnip and leek mash on warmed serving plates with the bangers and spoon over the sage & cider gravy. Scatter over the black pudding crumble to serve.

2 tbsp rapeseed oil

8 pork sausages

1 slice black pudding

1 large onion, very finely sliced

2 tsp plain flour

1 & 1/3 cups/ 11 fl oz bottle Artisan dry cider

Splash of cream

1 tbsp chopped fresh sage

For the parsnip mash:

24 oz parsnip, peeled and cut into 2.5cm pieces

1/4 stick butter

2 small leeks, trimmed and finely sliced

2 teaspoons Dijon mustard

Splash of cream

2 tbsp rapeseed oil

8 pork sausages

1 slice black pudding

1 large onion, very finely sliced

2 tsp plain flour

330ml bottle Artisan dry cider

Splash of cream

1 tbsp chopped fresh sage

For the parsnip mash:

675g parsnip, peeled and cut into 2.5cm pieces

25g butter

2 small leeks, trimmed and finely sliced

2 teaspoons Dijon mustard

Splash of cream