BANGERS and Mash. One of my all time favourite dinners when I was a child, and still one of my go-to suppers as the cold weather sets in.
Knob of butter
1 tbsp olive oil
1 medium sized butternut squash, peeled, seeded and in small chunks
100mls chicken or vegetable stock
Sea salt and freshly ground black pepper
150g cooked cabbage, chopped
Good knob of butter, plus extra for mashing
Olive oil for frying
12 best quality sausages of choice
1 bunch spring onions, trimmed and chopped
12 baby plum tomatoes, halved
125mls chicken stock
2 tsp wholegrain mustard Few whole sage leaves
- Heat butter with oil in a heavy bottomed pan and add the squash chunks. Stir over medium heat till starting to soften. Add stock, season and cover with a lid.
- Cook gently till soft. Watch the liquid levels so it doesn’t burn dry and add a splash more stock if necessary.
- While squash is cooking, melt a knob of butter in a pan and add the cabbage. Stir over cabbage over medium heat, stirring to make sure it doesn’t burn.
- When squash is tender, mash with a knob of butter and seasoning. Add to the cabbage in frying pan and stir together to mix and heat thoroughly. Season.
- Reserve the squeak, keeping hot.
- Heat oil in heavy bottomed frying pan and cook the sausages till browned on all sides.
- Add the spring onions and tomatoes and continue cooking till the sausages are cooked through.
- Pour in the stock and cream. Stir in the mustard. Bring to bubbling.
- Season and add the sage.
- Serve spoonfuls of squash squeak on warmed plates with the sausages on top. Spoon the sauce and veggies over.