Ultimate Bangers and Mash

Step 1

Firstly, chop up your potatoes (leaving the skins on) and add them to a pan of boiling water. Sprinkle in some salt and leave the potatoes to boil until soft.

Step 2

Whilst the potatoes boil, it’s sausage time. Pour a large glug of olive oil into a frying pan, then add in your sausages. Fry these on a low heat until they have browned all over.

Step 3

Gravy time. Slice your red onions and add them to a frying pan along with a glug of olive oil. Once the onions are soft, crush in the stock cube and add your flour. Mix them into the onions.

Step 4

Pour in your red wine vinegar along with 100ml of boiling water. Stirring continuously until you have a nice smooth gravy, and then chop half of your parsley and add it to the gravy.

Step 5

Time to boil your peas. Cover your peas in boiling water and bring to the boil for around 3 minutes. Once boiled, drain them and add to the pan the juice of 1 lemon, a tablespoon of olive oil and a sprinkling of pepper. Then, mash the peas roughly, leaving a bit of crunch.

Step 6

Once your potatoes have boiled and are soft, drain the water from the pan and put them back into it. Add in your butter, milk and a tsp of mustard, along with a sprinkling of salt and pepper. Mash this all together until it is nice and smooth.

Step 7

Get the mash, peas and sausages onto a plate, pour over your gravy and finish with a big dollop of English mustard on top.