bonfire notes

Bangers and mash are one of my husband’s favourites, but I have to admit that I don’t really fancy them all that much. Loads of gloopy gravy ladled over a heavy mash stuck with sausages is not really my cup of tea.

So last night I set about updating this recipe for my (healthier) tastes. First, instead of potatoes I used a combination of carrot and swede (fireworks mash, perhaps). Second, make sure the sausages are grilled, not roasted or pan-fried. Third, as I’m not gravy-crazy, I just made a bit of Bisto for my husband. But to bring a bit of extra flavour, I sautéed some sliced onions with just a teaspoon of olive oil until they become soft and translucent. Half of those onions go in the gravy, and other half over my gravy-less mash. I’m happy to use a touch of Colman’s instead.

Bonfire bangers and fireworks mash
(serves 2)

5 sausages (2 for me, 3 for someone with a larger appetite)
250 g swede, cubed
250 g carrot, cubed
1 medium onion, sliced
Salt and freshly ground black pepper
1 cup gravy like Bisto, made up
1 tsp Colman’s

Preheat the grill.

Combine the swede and carrot in a steamer and cook for 10-15 minutes until quite soft.

Saute the onions in a small saucepan with about 5-10 sprays of olive oil. Cook slowly, allowing the onions to caramelise.

Make up the gravy and keep to the side.

Cook the sausages for about 10 minutes on the grill, turning every 3-4 minutes.

Use a hand blender to pulse the carrot-swede mixture, so that the mixture goes soft but retains a lovely mottled orange-beige colour.

Serve by dividing the carrot-swede evenly on the plates and prop the sausages on top. For the gravy-less plates, add half of the onions and a spoonful of Colman’s; combine the rest of the onions with the gravy and pour over the other plate.