SAUSAGES WITH FENNEL SAUCE AND CREAMY MASH

Preparation time 25 mins Cooking time 40 mins Serves 4

2 Tbsp extra virgin olive oil 8 thick pork sausages

1 brown onion, sliced 1 medium bulb fennel, sliced,

fronds reserved

3 cloves garlic, sliced

1/2 cup dry white wine

2 cups chicken stock

1 Tbsp chicken gravy powder Green beans, to serve

CREAMY POTATO MASH 1.5kg brushed potatoes, peeled,

roughly chopped

75g unsalted butter, chopped

3/4 cup thickened cream Sea-salt flakes and freshly ground

black pepper, to season

STEP 1 For Creamy potato mash, put potato in a large saucepan and cover with cold water. Bring to boil on high heat. Boil for 15-20 minutes or until potato is tender. Drain well. Return same pan on low with butter and cream until warmed. Add potato, mash until very smooth. Season. Cover, set aside.

STEP 2 Meanwhile, heat half of the oil in a large frying pan on medium. Cook sausages, turning, for 5 minutes or until browned all over. Transfer to a plate.

STEP 3 Heat remaining oil in same pan on medium. Cook onion and fennel, stirring occasionally, for 15 minutes or until fennel is tender. Add garlic. Cook for 30 seconds or until fragrant. Add wine. Simmer for 1-2 minutes until reduced by half. Stir in stock.

STEP 4 Return sausages to pan. Increase heat to high and bring to a simmer. Reduce heat to medium, simmer, turning sausages occasionally, for 5-8 minutes or until sausages are cooked through and sauce has reduced slightly. Stir in gravy powder. Cook for 2-3 minutes or until it thickens slightly.

STEP 5 Serve sausages and sauce with mash and green beans. Sprinkle sausages with reserved fennel fronds. 1 Tbsp drained green peppercorns Pinch of caster sugar

1/2 cup thickened cream

STEP 1 For Broccoli and cauli bake, preheat oven to 200°C/180°C fan-forced. Divide broccoli and cauliflower between 4 x 11/2-cup capacity ovenproof dishes and put dishes on an oven tray. Melt butter in a medium saucepan on medium heat. Add flour. Cook, stirring for 1 minute. Gradually stir in milk and cream until mixture is smooth and combined. Cook, stirring, for 5 minutes or until mixture simmers and thickens. Remove from heat. Stir in parmesan. Season.

STEP 2 Pour mixture over vegetables in dishes. Cover tightly with foil. Bake for 25-30 minutes or until vegetables are just tender. Remove foil. Sprinkle with cheddar. Bake for a further 15 minutes or until cheese is melted and golden.

STEP 3 Meanwhile, season steaks. Heat oil in a large frying pan on medium-high heat. Cook steaks, in 2 batches, for 4-5 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest.

STEP 4 For Green peppercorn sauce, melt butter in same pan as steaks on medium heat. Add eschalot. Cook, stirring for 4-5 minutes or until softened. Add garlic. Cook for 30 seconds or until fragrant. Add brandy and simmer until reduced by half. Stir in stock and peppercorns. Simmer, stirring constantly, for 2-3 minutes or until reduced slightly.

Stir in sugar and cream. Cook, stirring until heated through.

STEP 5 Serve steak with sauce and sprinkled with flat-leaf parsley, accompanied with broccoli and cauliflower bake.