Recipe for beef bangers served with a chunky leek and carrot Bubble & Squeak mash
8 beef bangers
4 carrots – peel & slice into ribbons
4 potatoes – peel & cut into cubes (1½ cm)
2 leeks – slice (1cm)
1/8 cabbage – slice thinly
milk (from your pantry)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Boil the kettle. Prepare all ingredient as indicated above.
Roast carrots and beef bangers: Place the bangers and carrot ribbons separately (not mixing them together) on a tin foil-lined baking tray with a drizzle of olive oil. Season with salt and pepper, mix only the carrots and arrange in a single layer. Roast for 25 minutes until the carrots are slightly golden and the bangers are golden brown and cooked.
Mashed potatoes: Place a pot on high heat and add boiling water with a pinch of salt. Add the potato cubes and boil for 15 minutes until soft. Drain, add a few splashes of milk, a knob of butter and salt and pepper to taste and mash with a potato masher.
Leek and cabbage mash: Melt a knob of butter in a pan on medium-high heat. Add the leeks with a pinch of salt and sauté for 5 minutes, until softened and sweet. Add the cabbage and cook for 5 minutes until softened, then add the mashed potatoes and mix through. Season to taste.
Serve the bangers with the leek and cabbage mash and top with the roasted carrot ribbons.
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