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.