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R E C I P E S

Bangers & Mash You can’t go past the traditional bangers and mash on a cold night. Served with lots of vege, creamy mashed potatoes and savoury onion gravy.

IngredientsOnion Gravy:1 Tbsp butter1 Tbsp oil2 onions, thinly sliced1 Tbsp flour400 ml water2 beef stock cubes

Mashed Potatoes:750g potatoes, diced1 Tbsp butter2 Tbsp milksalt and pepper

Extras:8 pork sausages½ cauliflower, florets1 broccoli head, florets3 carrots, chunks

Directions1. Melt 1 Tbsp butter with oil and sauté the onion over low heat for 15 minutes

until caramelised. Stir in the flour and cook for one minute before adding in water and stock cube. Continue to stir until thickened. Keep warm.

2. Meanwhile, dice potatoes and boil in a large pot of water for 10 minutes, or until tender. Drain well, then mash milk and butter and season to taste. Keep warm.

3. In a second frying pan, cook the sausages over medium-high heat until brown and cooked through. Keep warm.

4. Bring a large pot of salted water to the boil. Add cauliflower and carrots and boil with a lid on for 3 minutes. Add in broccoli and boil with the lid on for a further 3 minutes or until vege are fork tender. Drain immediately.

5. Serve sausages on a bed of mash potatoes with vege on the side and plenty of onion gravy.

YIELD: 4 servings

TOTAL TIME: 35 mins

LEVEL: easy