Delicious UK - (03)March 2020

NEXT

MONTH

Takea pack

oftofu

Cheesy sausage and mashpie

SERVES 4. HANDSON TIME 30 MIN, OVENTIME 30 MIN

MAKE

AHEAD

Make the filling and topping,cool,thenassemble

and chill for up to 2 days.Add5-10minutestothe

cooking time.

Heat the oven to 200°C/180°Cfan/gas6.Fry450gBritish

outdoor-reared pork sausagemeatina shallow,hob-safe

medium casserole over a mediumheatfor8-10minutesuntil

golden, breaking up the sausagemeatwitha woodenspoon.

Scoop out using a slotted spoonandsetaside.

Add 1 sliced onion to the casserole,thenturndowntheheat

and cook for 15 minutes until lightlycaramelised.Add2 crushed

garlic cloves, 1 tsp fresh thymeleaves,2 tbsponionchutney

and  tsp Marmite, stir for afewminutes,thenpourin100ml

red wine. Bubble until reducedbyabouthalf.Meanwhile,put

1kg peeled and quar tered potatoesina largepanofwater,bring

to the boil, then simmer for 12-15minutesuntiltender.Drainwell,

then mash until smooth. Stirinalargeknobofbutter,80ml

whole milk, 50g grated cheddarandsomegroundblackpepper.

Mix 50ml cold beef stock with2 tspcornflourandadd

to the casserole with 250ml hotbeefstock. Stirwell,bringto

a simmer and cook until thickened,stirringtopreventlumps.

Stir in the sausagemeat, thenseasontotaste.Spoonthemash

over the filling, sprinkle with 50ggratedcheddarandbake

for 30 minutes until goldenandbubbling.

PER SERVING 722kcals,35.2gfat(15.2gsaturated),

31.8g protein, 68.1gcarbs(10.7gsugars),

2.4g salt,6.9gfibre

Sausage and egg muns
SERVES 4. HANDSON TIME 30 MIN

MAKE

AHEAD

Shape, cover and chill

the sausage patties up

to 24 hours ahead.

Put 450g British outdoor-reared
pork sausagemeat, 50g grated
cheddar, most of 3 chopped spring
onions and 1-2 tbsp American or
English mustard in a mixing bowl,
then mix together with your hands
until well combined. Divide into
4 even patties (see Make Ahead).
Heat a splash of oil in a large
frying pan over a medium heat. Fry
the patties for 8-10 minutes, turning
regularly, until cooked through and
golden. Set aside and keep warm.
Crack 4 medium free-range eggs
into the hot pan and fry to your liking.
Halve, toast and lightly butter
4 English muffins, then top each
with a sausage patty, a fried egg and
the remaining spring onions. Serve
with your favourite sauce.
PER SERVING 624kcals, 36.3g fat
(13.8g saturated), 36.9g protein,
35.8g carbs (3.3g sugars), 2.8g salt,
2.9g fibre

everyday cooking.

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