Recipe: Bangers and mash – with a gourmet twist

Chizzy and Kath are respected Instagram food vloggers who have been in collaboration for just over a year.

Known on the social media site as @chizzy_sussex_food_vlogger and @mrskathsymes_food_vlogger we have taken home cooking to another level by independently vlogging from our own kitchens in our home towns of Worthing and Manchester, and between us amassing 15K followers and demonstrating a wealth of dishes from every cuisine which are affordable, sustainable, mostly healthy! and which any amateur home cook can follow.

They recently appeared on Channel 4’s Cooking Up A Fortune.

Bangers & Mash… with a gourmet twist

100% pork patty stacked on creamy mash ,crushed pea peas with caramelised onions and onion gravy.

Ingredients:

Pork patty

400g pork sausage meat

Salt

Pepper

Vegetable oil for frying

Method: In a bowl combine sausage meat and seasoning and shape in to patties using a 3.5 inch cookie cutter, shallow fry on griddle pan or large non-stick frying pan for 6-7 minutes on each side until cooked.

Ingredients:

Creamy mash

500g Albert Bartlett Rooster potatoes / Maris Piper or King Edward

Salt

Pepper

Semi skimmed milk

Double cream

Method: Peel and boil potatoes, drain, mash and combine a splash of milk, double cream and  seasoning to taste.

Ingredients:

Crushed Peas

150g frozen garden peas

Vegetable stock cube

Salt

Pepper

Olive oil

Method: Cook peas as per instructions in 500ml of vegetable stock, drain, season add a dash of olive oil and crush lightly with a fork.

Method: Heat oil in a frying pan over low heat, add sliced onions with a generous pinch of salt and cook slowly for 15-20 minutes, stir to prevent sticking and burning until they are soft and a golden caramel colour. Add sugar and balsamic keep on a low heat for a further 5 minutes until the sugar has dissolved and the vinegar reduced to a sticky mix.

Ingredients:

Onion Gravy

Ready made liquid onion gravy, heat as per instructions

Ingredients: Caramelised onions

4 red onions finely sliced

Olive oil

Salt

3 tbsp soft brown sugar

1tbsp balsamic vinegar

Method: Heat 2 tbsp of olive oil in a frying pan over low heat, add sliced onions with a generous pinch of salt and cook slowly for 15-20 minutes, stir to prevent sticking and burning until they are soft and a golden caramel colour. Add sugar and balsamic keep on a low heat for a further 5 minutes until the sugar has dissolved and the vinegar reduced to a sticky mix.

To assemble use the cookie cutter to stack the crushed peas, creamy mash, pork patty and top  with the caramelised onions and onion gravy.