Bangers & Mash

I love simple food – or as my mate Tim would say, ‘soul food’

For this dish you need to have the best sausages and a really good onion gravy!

Ingredients:

• Decent Sausages - Made by your butcher!
• Potatoes
• 2 Red Onions – sliced
• Butter
• 2 Tbsp of Redcurrant Jelly
• A pinch of dried Thyme (or a Tsp of fresh)
• 500ml of Beef Stock
• 100ml of quality red wine
• Salt and pepper to taste

Fry the onions in butter until soft.
Add the remaining ingredients and simmer for a while.
Reduce to produce a rich sauce. If you want, you can add a spoon of gravy granules for extra richness – depends on your stock you are using!
For the mash – just blend with plenty of butter and add a spoon of mustard – wholegrain and a pinch of fresh pepper.
Arrange a few sausages on top of the mash and pour the gravy over.
I prefer to use special types of sausages – you could even have a mixture on the plate – say Pork, Venison etc

Moroccan Salad

It’s close but not perfect!

I have tried to recreate the dish but it may be missing something – still very good! If anyone has any advice then please post a comment!

Ingredients:

• 1 large Onion
  
• 4 Tomatoes
  
• ½ Cucumber
  
• ½ Red Pepper
  
• 1 tsp Red wine vinegar
  
• 1 tbsp chopped coriander
  
• Mini Cos Lettuce Leaves for decoration
  
• 1 tsp Lemon Juice
  
• Ping of sea salt
  
• Pinch of cumin
  
• Optional – 1 tsp sugar
  

Finely dice the onion, de-seed and finely dice the tomato and red pepper, finely dice the cucumber. Mix in a bowl with the rest of the ingredients and serve in the centre of a plate with small cos leaves in the corners.

When I had this dish in morocco, some restaurants seemed to add a little dill (?) some a few hard boiled egg quarters and one. I am convinced had some white crabmeat in it. Either way it is a very refreshing dish and great in the summer sunshine.