Big Pigs in Blankets and Parsley Mash
with Jerk Spiced Veg and Mango Chutney Gravy
This Big Pigs in Blankets and Parsley Mash is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Red Onion
2 unit(s)
Carrot
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
4 unit(s)
British Cumberland Sausages
(Contains Sulphites)
450 grams
Potatoes
10 grams
Chicken Stock Paste
40 grams
Mango Chutney
1 bunch(es)
Flat Leaf Parsley
4 rasher(s)
British Streaky Bacon
Not included in your delivery
150 milliliter(s)
Water for the Gravy
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the red onion. Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Put the sliced pepper and carrots on a large baking tray. Drizzle with oil, sprinkle with the Caribbean style Jerk and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
Wrap one rasher of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so that it covers the whole thing. Place the sausages on top of the veg, then roast on the middle shelf of your oven until the veg is tender and the sausages are cooked through, 30-35 mins. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle. Cook bacon thoroughly.
While the sausages and veg cook, chop the potatoes into 2cm chunks (peel first if you'd prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat.
Once hot, add the onion, season with salt, then fry until golden, 10-12 mins.
Stir in the water for the gravy (see pantry for amount) and chicken stock paste, then bring to a simmer.
Mix in the mango chutney, then stir and simmer until thickened, 5-6 mins. Taste and season with salt and pepper.
While the gravy simmers, roughly chop the parsley (stalks and all).
Once the potatoes are ready, drain in a colander and pop back into the pan. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Stir through the parsley, then season with salt and pepper. Cover with a lid to keep warm.
When everything's ready, reheat the gravy if necessary and add a splash of water if it's a little too thick.
Serve the pigs in blankets and roast veg on plates with the parsley mash alongside.
Spoon over the mango chutney gravy to finish.
Enjoy!
