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Serves: 2
Prep time: 10 minutes

Bangers and mash is legendary, but have you ever had it with Stilton mashed potato? The mash becomes, creamier, more indulgent and richer and transcends the humble sausage into royal status! Use the best sausages you can get your mitts on – a high meat content or even a gluten free sausage which tends to be much better quality. I love Toulouse sausages from my butcher. Don’t feel like this mash has to stop at sausages – think how well it would work with stews, steaks and pies!

3 - 4 large potatoes, I love maris pipers, peeled and chopped into big chunks
1-2 tablespoons of butter
50ml milk
100g Stilton cheese, crumbled
Sea salt and freshly ground black pepper
1 teaspoon of olive oil
4 pork (or Venison) sausages
1 onion, peeled and thinly sliced
1 tablespoon plain flour
100ml red wine
400ml beef stock, (get it from the chiller cabinet if you can)

Preheat the oven to 180C. I would start by making the mashed potatoes. Place the potatoes in a large pan and cover with cold water and one teaspoon of salt. Bring to the boil, and then cook for 15 minutes or until softened and cooked through.

While the potatoes are cooking, heat the oil in a frying pan. Pan fry the sausages for 1 minute on each side or until they are browned all over then transfer them onto a baking tray and pop them in the oven to finish cooking for 8 minutes. When the sausages are done let them rest for 5 minutes.

Add the sliced onions to the pan you fried your sausages in and fry over a low heat for 10 minutes or until softened and golden. Add the flour to the pan then add the red wine to the pan, stirring as you go. Slowly add the beef stock until combined and let the gravy bubble away gently for a few minutes until it becomes syrupy. Season with salt and pepper.

When the potatoes are done drain them then tip back into the pan and with a potato masher, (or ricer) mash until smooth. Turn the gas on to a medium heat, then place the pan on the hob. Push the potato up the side of the pan so you can see the base. Melt the butter, milk and Stilton in the base then whip together with the fluffy potato until it holds its shape but isn’t too stiff. Season with salt and pepper.

Serve a dollop of mash in the centre of a plate, topped with a couple of sausages, then drizzle with gravy.