Recipe: Bangers And Mash


Have you ever seen a version of bangers and mash that looks so colourful, inviting and tempting? This version is with roasted root veg, red onion gravy and garlic tarragon mangetout.



  • 4 sweet potatoes
  • 1 turnip
  • 1 swede
  • 2 tbsp maple syrup
  • 1 bunch of fresh parsley
  • 50 g salted butter


  • 4 red onions
  • 2 tbsp brown sugar
  • 25 ml olive oil
  • 2 tbsp balsamic vinegar
  • 1 sprig of thyme
  • 1 clove of garlic
  • 300 ml water
  • 1 chicken stock cube

The Rest

  • 8 decent pork sausages
  • 400 g mangetout
  • 1 tbsp butter
  • 1 sprig of tarragon
  • 1 clove of garlic
Roast the veg

Step 1

Roast The Veg

Preheat an oven to 180°C. Peel and cut the swede and turnip into large cubes and chunk the sweet potatoes into the same. Place into one or two roasting tray(s) with a mug of water and bake for 1 hour, until soft.

Soften the onions

Step 2

Soften The Onions

Peel and slice the onions. Heat the olive oil in a medium saucepan and add the onions and brown sugar. Keep them over a low-medium heat, stirring every so often for 25-30 minutes, until they’re really soft and sticky.

Finish the gravy

Step 3

Finish The Gravy

Splash in the chicken stock (or water and stock cube) and heat to reduce slightly. Finish with balsamic vinegar, the chopped sprig of thyme and chopped garlic clove and cook it off for a final minute. Keep warm until ready to serve, then transfer to a jug or gravy boat.

Prick and cook the sausages

Step 4

Prick And Cook The Sausages

Prick the sausages to stop them exploding as you cook them. Heat a little oil in an ovenproof frying pan and brown the sausages on all sides, then place the entire pan in the oven alongside the potatoes for 10 minutes, until the sausages are cooked through.

Smash the veg

Step 5

Smash The Veg

Drain the water away from the tray of roasted potato, swede ands turnip and let the veg steam dry for 5 minutes. Smash the potato and swede into a really rough mash. Chop up the parsley roughly and chuck into the smashed veg with the butter and drizzle of maple syrup. Serve the smash on a large board and dot the sausages in and around.

Mangetout and serve

Step 6

Mangetout And Serve

Boil the mange tout in salted boiling water for 2 minutes, then toss in the garlic butter and chopped tarragon. Serve the gravy and green veg on the side and let everyone dig in. Serves 4

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