Bangers, Leek And Potato Mash With Gravy

PREP TIME: 15min INGREDIENTS (Serves 4) ◆ 4 medium Rooster, Maris Piper or other floury potatoes

◆ 8 butcher’s pork sausages

◆ 100ml milk

◆ 100g butter

◆ 4 medium leeks, washed and sliced

◆ 300ml tub ready-made gravy

◆ Salt and freshly ground

black pepper 1 Heat the grill. Wash potatoes and place, whole, in a microwave-proof dish. Cover with clingfilm and pierce a small hole in the top.

2 Microwave on HIGH for 8-10min or until potatoes are tender.

3 Meanwhile arrange the sausages on a grill pan and grill for 10min, turning occasionally until cooked through.

4 Now heat a non-stick frying pan and add half the butter. When foaming, throw in the leek and cook over a medium heat until soft, about 5min.

5 Check the sausages. When the potatoes are cooked, transfer to a large bowl. Peel off the skins if they are thick. Other wise quickly chop them up a bit with a sharp knife, add the milk and butter, then mash – skin and all – with a potato masher until reaching the desired consistency.

6 Beat half the cooked leeks into the mash and keep the remainder to ser ve alongside. Heat the gravy, then ser ve the bangers with the mash and gravy, plus the extra leeks on the side.