Bangers with mustard mash & peas
About £0.86 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Sausages8
- Potatoes1kg
- Wholegrain mustard30g
- Butter50g
- Milk100ml
- Frozen peas300g
- Gravy granules30g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Cook the sausages (8) slowly in a pan or the oven, turning, until browned (20 min).
Kitchen note Cook sausages low and slow, turning now and then. Don't prick them, that's where the juice goes.
- Boil the potatoes (1kg) (15 min), mash with the butter (50g) and warm milk (100ml), then stir in the mustard (30g).
Kitchen note For mash, steam-dry the drained potatoes in the pan for a minute, then mash with warm milk and butter. Cold milk makes it gluey.
- Cook the peas (300g) (3 min). Make 400ml gravy.
Kitchen note If the gravy's lumpy, push it through a sieve and nobody will ever know.
- Plate up and pour the gravy over everything.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.