Bangers and mash encompasses everything the British like about their food. Wholesome, filling and hearty, the dish has been served to hungry families for years and is as popular now as it was 50 years ago. Here's a classic bangers and mash recipe, perfect to cheer you up on a rainy day
900 grams floury potatoes, peeled and cubed
1 tablespoon sunflower oil
1 large onion, finely chopped
1 tablespoon Dijon mustard
½ pint chicken stock
1 tablespoon gravy browning
8 pork sausages
50 grams unsalted butter
50 milliliters double cream or milk
1 tablespoon each, fresh parsley and chives
3 spring onions, finely chopped
1 tablespoon olive oil
Cook the potatoes in boiling salted water for 10-12 minutes until soft.
Heat the sunflower oil in a heavy-based saucepan. Add the onion and cook until soft , but not coloured. Stir in the mustard followed by the stock.
Bring the mixture to the boil, then add the gravy browning. Reduce for 10 minutes until the liquid is reduced by about half.
Heat up a frying pan, add a little sunflower oil and fry the sausages for 6-8 minutes or until cooked through.
Drain the potatoes and mash with the butter and the cream. Blend the blanched herbs with the olive oil to form a paste and then stir into the mashed potato. Pile the mash onto four warmed serving plates.
Place two sausages in the centre of each mound of mash and finally drizzle over the gravy.