Delicious UK - (02)February 2020

60 deliciousmagazine.co.uk

PORTRAIT:

TREVOR

LEIGHTON. FOOD PHOTOGRAPH:

GARETH

MORGANS.

FOOD

STYLING:

JEN

BEDLOE.

STYLING: DAVINA PERKINS

Recipewritinghastoinvolvealllevelsofcookingforall

occasions.Inattemptingtopickoutwhathasbeenthemost

commentedon,I wouldinstantlyhavetosaythisonewinsthe

prizebya mile,forwhathascometobeknownasa midweek,

nottooexpensive,familyrecipe.EvennowI meetpeoplewho

stillmakeitfromwhenitwasfirstpublished in my small

paperbackcalledFrugalFoodin1976.

Itobviouslyneedstobemadewithgoodqualitysausages.

I stillbuyLaneFarmsausages(lanefarm.co.uk),whichare

madelocally,buta goodsupermarketbrandisPowters

Newmarketsausages.Forme,servingthiswithmashisnon-negotiable.Myrecipeis

900 gramsofdesireepotatoes,cutsmallandsteamedwithsaltuntilsoft, 50 grams

ofbutter, 4 tablespoonsofmilk,twotablespoonsofcrèmefraîcheandpepper. I use an

electric hand mixer to break them up, then whip until smooth. Perfect.

Bangersbraised

incider

SERVES 2-3

• 454gporksausages


• 1 mediumcox’sapple,coredand
  slicedinto rings (no need to peel)


• Butter


• Freshlymilled black
  pepper


• A littleoilforfrying


• 200gsmokedlardons


• 225gsmallshallots


• 1 heaped tablespoon plain
  flour


• 375mlstrongdrycider


• 1 cloveofgarlic, crushed


• 1 bayleaf


• 1 roundedteaspoonfreshly
  chopped thyme, plus a few sprigs

Preheatthe oven to 180°C/gas

mark 4.

EQUIPMENT

• You’llalsoneeda medium
  flameproofcasserole with
  a tight-fitting lid.

METHOD

Firstplacethecasseroleover

a mediumheat,adda littleoil

andwhenit’shot,brownthe

sausagesallround– it’s

importanttoget them well

browned.

Then,usinga drainingspoon,

removethemtoa platewhilst

youbrownthelardonsand

shallotslightly.Whenthat’sdone,

sprinkleintheflourtosoakup

thejuices,thengraduallystirin

thecider.Nowpopthesausages

backinalongwiththegarlic,bay

leaf,freshthymeandsprigs.

Add some freshly milled black

pepper (no salt needed).

Nowputa lidonassoonasit begins

tosimmer,thentransferit tothe

ovenfor 30 minutes.Afterthat

removethelidandletit continueto

cookfora further20-30minutes.

Towardstheendofthetime,frythe

appleringsinbuttertillgoldenand

soft,andgarnishthecasserolewith

them.Thisisobviouslygoingto

needsomeverycreamy,fluffy

mashedpotatoes,anddependingon

thetimeofyear,I wouldservesome

tender,squeaky,lightly cooked

spring greens.

Recipe©DeliaSmith2008,Delia’s

FrugalFood,publishedbyHodderand

Stoughton.FormoreDeliarecipes,

cookeryschoolvideos,informationon

bakewareandingredients go to

deliaonline.com

Thiswonderfulsausagerecipe,firstpublisheddecadesago,issetfora revival.Onetasteofthe

rich braise, with a dollop of mash on the side, and you’ll know why it’s stood the test of time

A 1970s CLASSIC

DELIA RETROSPECTIVE