Paddington's Favourite Banger & Mash
with Brandt & Levie cheddar sausage, carrot, apple & onion gravy- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Embark on a culinary adventure with recipes inspired by Peruvian and British flavours, to celebrate 'Paddington in Peru' (in cinemas from January 23rd). Choose this recipe for the chance to win an unforgettable trip to London!
Ingredients
½ piece
Red onion
½ piece
Apple
1 piece
Carrot
⅓ piece
Yellow carrot
200 g
Potatoes
5 g
Fresh sage
(Contains: Selderij, May contain traces of allergens)
1 piece
Pork sausage with Cheddar and red onion
(Contains: Melk (inclusief lactose))
20 g
Onion chutney
Not included in your delivery
1 tablespoon
[Plant-based] butter
25 milliliters
Low sodium chicken stock
½ tablespoon
Olive oil
1
[Plant-based] milk
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Slice the onion into chunky half rings. Core the apple and cut into wedges. Cut the carrots into 5cm long batons of around 1cm thickness. Roughly chop the sage. Peel or thoroughly wash the potatoes and then cut into rough chunks.
Transfer the vegetables and apple to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then toss well to coat. Roast for 15 - 20 minutes, then add the sage and toss well. Return to the oven for another 15 - 20 minutes or until golden-brown. Transfer the potatoes to a pot or saucepan and submerge with water, then boil for 12 - 15 minutes.
Drain the potatoes and return to the pot, then mash the potatoes with a knob of butter and a splash of milk. Stir in the mustard and season to taste with salt and pepper. Set aside until serving, covered.
Melt a knob of butter in a frying pan over medium-high heat. Fry the sausage for 2 - 3 minutes until evenly browned, then cover with the lid. Allow the sausage to cook for 10 - 12 minutes over medium heat, turning regularly.
Add the onion chutney and the chicken stock to the sausage, then bring to the boil and simmer for 1 minute. Taste and season with salt and pepper as necessary, then take the pan off the heat and set aside, covered.
Serve the roasted vegetables with the mashed potatoes. Top with the sausage and then pour over the gravy.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
