BANGERS WITH MASH, LEEK & MUSHROOMS

SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 3707kj 1.5kg Dutch cream potatoes 500g pork Cumberland sausages 90g butter, chopped 200g portobello mushrooms, sliced 1 leek, trimmed, sliced 2 tsp lemon thyme leaves 1 garlic clove, crushed 2 tsp Dijon mustard ½ cup dry white wine ½ cup milk ½ cup cream parsley, green vegetables, to serve

In a saucepan of boiling salted water, cook potatoes 20-25 mins until tender. Drain.

Meanwhile, heat frying pan on medium. Cook sausages 10-12 mins, turning, until cooked through. Remove from pan.

Using same pan, melt 25g butter on medium. Saute mushrooms, leek, thyme and garlic 4-5 mins until leek softens. Stir in Dijon, then wine, until smooth, and simmer 2-3 mins until mushrooms are tender. Return sausages to pan and cook 1-2 mins until heated through. Cover and keep warm.

When potatoes are just cool, peel. Push through a fine sieve back into pan. In a saucepan, heat milk, cream and remaining butter until simmering. Gradually stir into potatoes until very smooth. Season.

Serve sausages on mash, sprinkled with parsley and accompanied with vegetables.