Serves 4
A comforting take on sausage and mash. You can freeze this pie for busy weeknights and if you want to cook it straight from frozen, just give it an extra 10–15 minutes in the oven.
To make the champ, tip the potatoes into a large pan and cover with cold water. Add a pinch of salt and bring to the boil, then reduce the heat and simmer for 20 minutes, until tender.
Meanwhile, preheat the oven to 200°c (400°F/gas mark 6).
Heat the oil in a sauté pan and cook the sausages for 6–8 minutes, until browned. transfer to a plate. Add the onions and thyme and sauté for 8–10 minutes, until well softened and lightly browned. Pour in the vinegar and allow to bubble down, then sprinkle over the flour. cook for 1 minute, stirring, then gradually add the stock and stir in the redcurrant jelly. Season with salt and pepper and cook for 5–6 minutes, until you have a thick, glossy gravy. cut the sausages into thick slices.
When the potatoes are cooked, drain and return them to the pan, then allow to steam dry for another few minutes, shaking the pan occasionally to prevent them sticking. Put the spring onions and milk in a small pan and gently heat (or do this in the microwave). Mash the potatoes until smooth, then beat in the butter and mustard. Pour in the milk mixture and beat again until smooth.
Scatter the sausages on the bottom of a 1.5-litre baking dish, then spoon over the onion gravy. cover with dollops of the champ and spread it out evenly to cover the sausage mixture completely. Bake for 20–25 minutes, until golden brown and bubbling. this can be covered with cling film before baking and kept in the fridge or is perfect for freezing.
Serve straight to the table with a bowl of buttered cabbage if liked.
Sausage and Sweet Potato Traybake with Crispy Kale
Serves 4
A super-simple dinner that all the family will love. All supermarkets and most butchers have a good selection of premium thick, meaty pork sausages in lots of different flavours.
Preheat the oven to 200°c (400°F/gas mark 6).
Put the sausages, sweet potatoes, red onions, garlic and cajun seasoning in a large roasting tin and season generously. drizzle over half of the oil and use your hands to toss until everything is evenly coated.
Spread the ingredients out in an even layer, keeping the sausages on top. Bake for 30 minutes, then give everything a good toss.
Meanwhile, put the kale into a bowl and drizzle over the rest of the oil. Season with salt and pepper and massage the oil into the kale.
Scatter the kale over the sweet potatoes and bake for another
5 minutes, until the sausages and sweet potatoes are cooked through and the kale is nice and crispy. Serve straight to the table.