Glam bangers and mash

These are the mashed potatoes you’ll dream of for the rest of your life. The trick is, well, a little weird, but the result is WOW.

Preparation time 10 mins Cooking time 45 mins Serves 4

700g brushed potatoes, peeled,

cut into chunks

100g unsalted butter

60g white chocolate

2 cloves garlic, minced

Pinch freshly grated nutmeg 200ml cream

Sea-salt flakes and freshly ground

white pepper to season

2 Tbsp extra virgin olive oil

2 brown onions, finely sliced 1 swede, peeled, grated

2 tsp Worcestershire sauce

2 tsp molasses

12 thick Cumberland pork sausages Mint sauce, gravy, peas, sliced

radishes, to serve

STEP 1 Steam potatoes in a steamer basket over a saucepan of simmering water, covered tightly with a lid, for about 20 minutes or until tender (time will vary depending on the size of the potatoes), then set aside for 3 minutes.

STEP 2 Melt butter in a medium saucepan over medium heat. When bubbling, add chocolate, garlic and nutmeg. Cook, stirring, for 1 minute. Add cream and bring to a simmer, stirring until well combined.

STEP 3 Press potatoes through a ricer into a large bowl. Fold in cream mixture and season with salt and white pepper. Mix until creamy.

STEP 4 Heat olive oil in frying pan over medium heat. Fry onions and swede for 10 minutes, until well browned. Add Worcestershire sauce and molasses and cook for a further 2 minutes. Set aside and keep warm. STEP 5 Fry or grill sausages for 12 minutes, turning, until cooked through. STEP 6 Spoon mash onto serving plates. Top with sausages, onion mixture, gravy and peas. Garnish with radishes.

Say what? Chocolate in your mash? Yep, and the flavour will blow your mind

Glam bangers and mash