Recipes

Add an extra twist to this traditional dish by adding some Stilton. The mash becomes creamier, more indulgent and richer. Serves 2.

• 3-4 large potatoes, peeled and chopped into big chucks
• 1-2 Tablespoons of butter
• 50ml Milk
• 100g Stilton cheese, crumbled
• 1 Teaspoon of Olive oil
• 4 Pork Sausages
• 1 Onion, peeled and thinly sliced
• 1 Tablespoon of Plain Flour
• 100ml Red Wine
• 400ml Beef Stock
• Salt and Pepper to taste

Method

1. Preheat the oven to 180C. Place the potatoes into a large pan and cover with cold water and one teaspoon of salt. Bring to the boil and then cook for 15 minutes or until softened anad cooked through.
2. While the potatoes are cooking heat the oil in a frying pan and fry the sausages for one minute on each side or until they are browned all over. Transfer them to a baking tray and put them into the oven to continue cooking for approximately 8 minutes. When they are cooked, let them rest for about 5 minutes.
3. Add the sliced onions to the frying pan and fry over a low heat for 10 minutes or until softened and golden. Add flour to the pan then add the red wine, stir continuously. Gradually add the beef stock until combined and let the gravy bubble away gently for a few minues until it becomes syrupy. Season as required.
4. When potatoes are done drain them and tip back into the pan. Mash until smooth. Add the milk, butter and Stilton and whip together until its becomes smooth and holds its shape. Again season to taste.
5. To serve, place a dollop of mashed potatoe in the centre of a plate, top with a couple of sausages, then drizzle with Onion, and Red Wine Gravy.