School Night Bangers and Garlic Mash
with Roasted Veg and Red Wine Gravy
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
450 grams
Potatoes
3 unit(s)
Carrot
2 unit(s)
Garlic Clove
8 unit(s)
British Cumberland Sausages
(Contains Sulphites)
80 grams
Tenderstem Broccoli
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
150 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
b) Chop the potatoes into 2cm chunks (no need to peel). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Peel the garlic cloves but leave them whole.
c) Pour the boiling water into a large saucepan with 0.5 tsp salt.
d) Add the potatoes and garlic cloves to the water and cook until you can easily slip a knife through, 15-18 mins.
a) Meanwhile, pop the sausages and carrots onto a large baking tray with a drizzle of oil. Season the carrots with salt and pepper.
b) When the oven is hot, roast on the top shelf until the carrots are tender and the sausages are browned and cooked through, 18-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.
a) Meanwhile, halve any thick broccoli stems lengthways.
b) When about 10 mins of roasting time remain, add the Tenderstem® to another baking tray. Drizzle with oil, season, then toss to coat. Spread out in a single layer. TIP: Use another tray if necessary.
c) Roast on the middle shelf for the remaining time until the broccoli is tender and crispy, 8-10 mins.
If you'd prefer to, boil your broccoli in step 4 while the jus cooks, until just tender, 3-4 mins. Once cooked, drain and return to the pan. Drizzle with oil and season with salt and pepper.
a) While everything roasts, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
b) Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
c) Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.
d) Taste and season with salt and pepper if needed, then remove from the heat and cover with a lid or foil to keep warm.
a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any), then mash until smooth.
b) Season to taste with salt and pepper. Cover with a lid to keep warm.
a) Share the garlic mash between your plates.
b) Top with the sausages, then pour over the red wine jus (reheat first if needed).
c) Serve the roasted carrots and Tenderstem® broccoli alongside.
Enjoy!
Step 2 MOD: If you’ve chosen to double up on sausages, cook the recipe in the same way, using another tray (if necessary).
