Bangers and Mash

(For 4 portions)

For the sausage and mash:

• 8 leek and pork sausages
• 1 punnet Rock Chives
• ½ punnet Sakura Cress
• 750g to 850g classic mash potatoes 
• 50g unsalted butter 
• 500ml beef gravy          

For the beef and onion gravy:

• 40g butter unsalted
•  ½ punnet BroccoCress
• 1 medium onion (finely sliced) 
• 300ml beef stock 
• 100ml red wine 
• 1tbsp plain flour
• seasoning (salt and pepper)

• Cook the sausages in an oven at 160°C for 35 to 40 minutes.
• For the gravy, heat the butter and a large frying pan, add the finely sliced onions and cook gently for 10 to 15 minutes or until the onion is soft and lightly caramelized.
• Sprinkle the flour over the onion, stir and cook for 1 minute, gradually stir in the wine and the stock (hot stock).
• Bring to the boil and reduce the heat, leave to simmer gently until thickened and add the grossly chopped BroccoCress at the last minute, just before serving.
• Reheat the mash with the 50g of butter, add ½ punnet of chopped Rock Chives and fold in gently, serve immediately.
• Dress the plate, mash at the centre, add the sausages on top and pour the gravy on top of the sausages and all around.
• Add the rest of the Rock Chives and a few leaves of Sakura Cress.
• Enjoy!

PS: you can also use Daikon Cress instead of BroccoCress