Name: Bangers and mash with curry gravy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram potatoes, peeled, chopped; 50 gram butter; 1/2 cup milk; 8 thick beef sausages; 1 small chicken stock cube; 1 brown onion, halved, thinly sliced; 1 tablespoon plain flour; 2 teaspoon mild curry powder; 600 gram frozen mixed vegetables

Ingredients

1 kilogram potatoes, peeled, chopped

50 gram butter

1/2 cup milk

8 thick beef sausages

1 small chicken stock cube

1 brown onion, halved, thinly sliced

1 tablespoon plain flour

2 teaspoon mild curry powder

600 gram frozen mixed vegetables

Method

1.Place potato in a large saucepan, cover with cold water. Bring to boil. Boil, 12 minutes, or until tender. Drain, then return to pan. Place over low heat, adding half the butter and all the milk. Mash until almost smooth. Season.

2.Meanwhile, heat a frying pan over high heat. Add sausages, cook and turn, 8 minutes, or until browned and cooked. Transfer to a heatproof plate, Cover to keep warm.

3.Combine crumbled stock cube and 1 1/2 cups boiling water in a heatproof jug. Melt remaining butter in sausage pan over moderate heat. Add onion, cook and stir, 3 minutes, until soft.

4.Add flour and curry powder, cook and stir, 1 minute, or until fragrant and bubbling. Stir in stock mixture until combined and smooth. Reduce heat to low. Simmer gently, stirring occasionally, 2 minutes, or until gravy boils and thickens.

5.Place vegetables in a microwave-safe bowl. Microwave on High (100%), 4 minutes, or until heated. Divide mash among serving plates. Top with sausages and curry gravy. Serve with vegetables.

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