Since our Sunday will be busy I just made a big meal for two for our Saturday evening. This was Bangers and Mash with all the trimmings. With nearly all our ad-hoc meals the goal is to prepare a decent meal, veggie or vegan, within the time it take to prepare the longest cooking ingredient. The longest cooking in this case is boiling the potatoes.
- Maris Piper potatoes
- Cauldron veggie sausages
- little Olive oil
- Brussel sprouts
- 3 carrots
- 4 field mushrooms
- Soya margarine
- dash salt
- Freshly ground black pepper
- 2 oz extra mature cheddar cheese
To begin take some Maris Piper potatoes, chop and then boil them. Warm your plates on top of the potatoes. Then plop some Cauldron veggie sausages into a frying pan with a little Olive oil and heat through, stirring occasionally. Next peel some Brussel sprouts, cut the base and peel any unwanted leaves. Cut a couple of carrots in half and then quarter lengthways. Steam gently both the carrots and the sprouts in a sealed pan with a touch of water over a steaming tray. Now take around four field mushrooms, quarter them and add to the sausages. The mushrooms will absorb the oil.
Spear the potatoes to check they are done, and when ready strain, reserving the liquid. Then mash potatoes with Soya margarine, a dash of salt, a generous sprinkle of freshly ground black pepper and around 2oz roughly chopped extra mature cheddar cheese. Return to stove and heat gently until cheese is mixed through, stirring carefully.
Serve.
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