A classic family comfort food meal with creamy mash and golden brown sausages. Fresh seasonal veg like steamed broccoli make this meal 3 of your 5 a day.
PREPARATION TIME: 15 mins
COOKING TIME: 40 mins
SERVES: 2
INGREDIENTS
- 12 organic free-range pork chipolatas
- 500g potatoes , chopped into even-sized chunks
- 25g butter , plus extra to serve
- 50ml full-fat milk
- 2 carrots , sliced
- 250g broccoli , separated into florets
- 198g can sweetcorn , drained
METHOD
- Heat oven to 200C/180C fan/gas 6. Put the chipolatas on a baking tray and bake in the oven for 35-40 mins or until cooked through and golden.
- Put the potatoes in a large pan of water and bring to the boil. Simmer for 20 mins, drain and allow to steam-dry. Push through a potato ricer (if you have one) or mash well with a potato masher.
- Put the carrots and broccoli in a steamer set over a pan of simmering water, and steam for 6-8 mins or until just tender. Put the sweetcorn in a small pan with about 3 tbsp water and heat through for 3-5 mins.
- Warm the butter and milk in a saucepan until the butter has melted, then pour over the potatoes. Beat well until creamy, then season well. Pile the chipolatas onto the mash and top with a knob of butter so that it melts over everything. Serve with the broccoli, carrots and sweetcorn on the side.
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Source: BBC Good Food - Jason Kenny
