Recipe

Sweetcorn & Bangers

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Sweetcorn & Bangers

Crunchy pork bangers served with a sweetcorn stir-fry and cherry tomatoes.




Ingredients to serve 2

  • ½ x leek – slice thinly (½cm)
  • 2 x sweetcorn cobs – cut off kernels
  • 1 clove x garlic – peel, grate finely & chop
  • ½ tsp x smoked paprika (optional)
  • ½ x lime – cut into wedges
  • 200g x cherry tomatoes – cut in half
  • 100g x tenderstem broccoli – trim ends
  • 4 x pork bangers
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x leek – slice thinly (½cm)
  • 4 x sweetcorn cobs – cut off kernels
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 tsp x smoked paprika (optional)
  • 1 x lime – cut into wedges
  • 400g x cherry tomatoes – cut in half
  • 200g x tenderstem broccoli – trim ends
  • 8 x pork bangers
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Pork bangers: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the bangers and cook for 15 minutes, shaking the pan to ensure they’re cooked through and browned evenly.

Step 3

Stir-fry: Melt a knob of butter in a pan on medium-high heat. Add the leek with a pinch of salt and sauté for 5 minutes until softened and sweet. Add the sweetcorn, garlic and if your family likes a bit of spice, add smoked paprika. Cook for 5 minutes then add the cherry tomatoes and cook for another 3 minutes. Add the tenderstem broccoli and sauté for 2-3 minutes until bright green and cooked, but with a slight bite. Season to taste with salt and pepper and add a squeeze of lime.

Step 4

Serve the pork bangers with the stir-fry on the side.