Bangers n' Mash

The Engrish favourite

Method

Finely dice garlic and schallots and fry off in EVOO in a medium saucepan until brown. Deglaze the saucepan with red wine, then add 1/2 bottle and stock. Simmer below boil to reduce.

Clean and top carrots

Cube the potatoes. Now let the stock reduce for 1/2 an hour before doing anything else.

Boil potatoes until cooked through. Add 1/2 butter and mash, add the rest and the cream and moulis or pass through a fine sieve.

Cook Sausages in a frying pan with a little EVOO and butter; prick with a fork so they don't explode. Add 1/2 a cup of the stock towards the end - when they start getting very brown.

When sausages are cooking through throw carrots in a pot of boiling water and cook for 1-2 minutes.

Gently reheat potato, throw some chopped parsley in the reduced stock.

Serve

• Bangers
• Mash