Recipe

Solo: Bangers & Mash

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Crunchy pork bangers served with creamy mash and a tomato salad.

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serves 1

2
1
1
50g
5g
½ tsp

ingredients

pork bangers
potato – peel & dice (1cm)
tomato – dice (1cm)
cherry tomatoes – slice in half
basil – slice finely
balsamic vinegar
milk (from your pantry)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 1

2 x pork bangers
1 x potato – peel & dice (1cm)
1 x tomato – dice (1cm)
50g x cherry tomatoes – slice in half
5g x basil – slice finely
½ tsp x balsamic vinegar
milk (from your pantry)
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Pork Bangers (sausages): Place the bangers on a tin foil lined baking tray with a drizzle of olive oil. Place in the oven and cook for 20-25 minutes until golden and cooked through.

Step 3

Mashed potatoes: Place a large saucepan on high heat and add the boiling water with a little salt. Add the diced potato and cook for about 10 minutes until tender. Drain, add a few splashes of milk, a knob of butter, salt and pepper to taste, and mash well with a potato masher. Keep warm.

Step 4

Salad: In a bowl, mix together the tomatoes, cherry tomatoes and basil. Add the balsamic vinegar and olive oil and season with salt and pepper to taste.