For details of the full range visit www.donaldrussell.com. If you’re looking for more winter-warmers, head over there for some great inspiration. Oxtail is a very inexpensive cut of beef and so I am entering this dish into May’s Family Foodies challenge (hosted by myself and Eat Your Veg), where the theme is ‘Cheap and Cheerful’. We play around with the ingredients of our shakshuka quite a bit – it’s one of those versatile dishes that lends itself to experimentation. Add sour cream, butter and prepared mustard; mash until smooth and creamy. 400g tin Italian tomatoes Removes sausages from pan and discard beer/water. 1 onion, finely chopped Line the sweet potatoes on the baking sheet and bake for 45 minutes or until tender when pierced with a fork. Top with the sliced potatoes and season again. 1 tsp cumin seeds Oh and it’s got melted cheese on top too. 2 garlic cloves, peeled and crushed Total Carbohydrate 1 tbsp olive oil Continue to cook gently for 10 to 15 minutes. Remove the lid for the last 10-15 minutes. https://www.everydayeileen.com/grannys-bangers-and-mash-recipe 25g butter Stir in the corn flour to coat the meat. 410g tin of cannellini beans, drained The beef is slow cooked so it practically falls apart in your mouth and is flavoured with delicious cumin, chilli, cinnamon and oregano. Stir through the chives and spring onions. Shakshuka is one of our favourite weekend brunch dishes. Heat the butter and oil in a large ovenproof dish, add the bacon and fry for 5 minutes until coloured. Stir the milk mixture … Sprinkle with a little paprika, and serve with rice or a baked potato. Then add the leeks and cook for another couple of minutes or so before stirring in the caraway seeds, courgette, oregano and garlic. Not all my family are with me in this though – my husband and youngest daughter in particular. We happened to have a whole load of spuds that needed using up, so I opted for mashed potato instead, made with plenty of butter and some of the leftover soured cream. Add sour cream, butter and prepared mustard; mash until smooth and creamy. Don’t worry, I never give up on the first attempt. Perhaps I left a little too much fat on the oxtail or maybe it was simply the idea of eating a beast’s rear appendage, but I was surprised at how much encouragement my kids needed to finish their plates. As you may have noticed, I’m a sucker for any dish that comes with an egg on top. Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens. As ever all views expressed are mine and only products I genuinely like make it onto my blog – and I’ll let you know if not all the family agree with me! 3 rashers smoked bacon, chopped So I’m rather enjoying working my way through all the recipes that were submitted by Blue Peter viewers, answering the call from presenters Simon Groom, Chris Wenner and Tina Heath. Today has been quite possibly one of the coldest days of the winter so far; a cold-to-the-bone kind of cold when it takes an hour in a hot bath to thaw out. 6 ripe tomatoes, roughly chopped 500g lamb steak, diced 850g oxtail, cut into pieces 400ml beef stock Keep to one side with the lid on to keep warm. Serve with plenty of creamy mashed potato to soak up all that delicious sauce. 250ml vegetable stock In the depths of winter, I can’t help but dream about summer holidays in warmer climes…, When Monarch Holidays invited me to recreate some traditional Spanish recipes for their new online Island Cookbook, I thought it was a perfect opportunity to feed my craving for sunshine food and cheer up these dark, dank days. Inspired by a ‘Select Lincolnshire’ recipe in The Good Taste magazine Lincolnshire. Finally top with the crushed crisps and cheese and return to the oven until the cheese has melted. This isn’t normally a problem in our house, where we’re used to sticky fingers and dribbly chins. Jacki is a fellow Aga owner and BBC 6 Music listener, and we share a passion for hearty, slow cooking. If you’d like to try out more vegan recipes, you’ll find some delicious ideas on the The Vegan Society’s website, along with info on their new app VeGuide app with everything you need to start your own vegan journey. All Donald Russell sausages are made with Freedom Food pork shoulder meat as standard. The blackberries are out in full force, the leaves have started to turn and we spotted conkers and acorns on the ground. He thought vanilla might work well in our favourite braised pig cheek recipe. Peel and dice potatoes. I’m sure that would be heavenly but, as I’ve only recently featured the dish here on the blog, I couldn’t really go with that again. The topping of crushed up plain crisps and grated cheese takes me back to my childhood when crisps seemed to appear in hot dishes all the time. What I really liked about them – and possibly what my husband and daughter didn’t – is they’re not ‘fake meat’. 150g dried apricots, chopped Heat the oil in a large casserole and fry the beef until browned on all sides. 1 red and 1 green pepper, sliced 3 or 4 eggs (1 per person). Mash the potatoes and set aside. 3 large carrots, peeled and sliced See more ideas about recipes, bangers and mash recipe, mash recipe. Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes. Thankfully, I had this very tasty sausage dish waiting in the wings to appear on the blog – a perfect winter warmer for all the family on these darker, colder days. Tip in the beans and warm through for a few minutes. Dry roast the cumin seeds in a large frying pan for a couple of minutes, before adding the oil and onions. 1 x 400g tin chopped tomatoes 1 red onion, peeled and chopped Boil the potatoes and mash with the butter and milk. In the same pan, heat the rest of the oil and then gently fry the onion, garlic, coriander stalks (reserve the leaves) and chillies until soft. Place in a saucepan and cover with cold water. Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens. I was forever pestering my mum for old boxes, loo roll holders and sticky backed plastic so that I could make the latest Blue Peter creation. You'll be the hit of the office! Reviewing, cooking, eating and exploring! 1 red pepper, deseeded and diced Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Combine the lamb with the oil and spices and marinade overnight, although shorter is OK. Fry the meat to seal and colour, and place in your tagine. Bring to a boil, and cook until tender, about 20 minutes. 175g bacon, chopped https://www.justapinch.com/recipes/main-course/beef/bangers-and-mash.html Bake in the oven for 30-40 minutes, until the top is golden brown. See more ideas about Bangers and mash, Bangers and mash recipe, British food. Autumn is almost upon us. Add the chunks of beef and toss well to completely coat the meat. 3 carrots, finely chopped salt and pepper half a lemon Healthy and delicious gluten and dairy-free food for the whole family. 3 tbsp olive oil But as I say the others weren’t impressed, and wanted to know why they couldn’t have ‘real’ bangers. 1 tsp dried chilli flakes Slice the onion. In sauce pan, bring the beer (or water) to a simmer over medium heat. Other than tinned oxtail soup as a child (which I don’t think really counts), I hadn’t eaten oxtail until just the other week when I got hold of some at my local butcher and decided it was time to try it out on my family. Bring it to a gentle simmer. 1 large courgette, roughly diced Serve immediately with lots of fresh, white bread. Really, what’s not to like? Bring to a gentle simmer, then cover with a lid and transfer to the oven to cook for three to four hours, until the meat comes easily away from the bone and the juices have thickened. Aug 11, 2020 - Explore Sharon Parker's board "Bangers and mash recipe" on Pinterest. Remove the stew from the oven and leave to cool. Continue reading “Spicy sausage chilli for #OrganicSeptember” →. 2 onions, halved and sliced According to eight-year-old Elspeth Bruford from Edinburgh who sent in this recipe…. 3 medium potatoes, boiled and diced Add the sausages and poach for 5 minutes. Drain, leaving the potatoes in the saucepan. 750g braising beef, cut into chunks Anything meat-free or a meat-alternative will usually get frowned upon and tutted at, and generally scoffed at rather than scoffed. This is definitely a dish I’ll be trying on the clan again soon. salt and pepper. Next add the chopped tomatoes, cayenne and season to taste. For this shakshuka, I used delicious Cumberland pork and honey sausages from Donald Russell, an award-winning online butcher. 1 tsp ground cinnamon Serve with vegetables and creamy mashed potato to soak up all that meaty vanilla-flavoured gravy. 1 packet of plain crisps, crushed Make sure you serve this up with lots of crusty white bread for mopping up all those gorgeous spicy juices and runny egg yolk. Sprinkle in the flour and paprika, and give it a good stir to soak up the juices. It was absolutely delicious but sadly I can’t take credit for the recipe. Method. It’s the first dish I’ve tried from the Higgidy Cookbook and I’m now looking forward to working my way through the rest of the book. But not this bean casserole, which has become a familiar and easy staple this autumn. 1 x 400g tin black beans, drained and rinsed Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. This recipe comes from Jacki, one of my foodie friends on Twitter. Somehow I completely failed to spot that this week is National Sausage Week here in the UK. Cook in the oven for two hours. After 2 hours, add the chopped pepper and then cook for a further 30 minutes. November has been World Vegan Month, and while I’m a long way off from becoming a full-time vegan, I have been enjoying experimenting with more vegan dishes and am keen to make a greater proportion of my diet plant-based. And I certainly wasn’t disappointed. Hearty, tasty, one pot cooking – it’s simple and satisfying. I wonder where Elspeth is now and whether she still makes her Star Wars sausage stew? 1 egg, beaten https://www.bbc.co.uk/food/recipes/bangers_and_mash_with_80175 And you might just win yourself a Tasting Experience for two courtesy of the good people at Buyagift. handful of flaked almonds Taking the potatoes on and off the heat as you do. And this deeply dark and delicious beef and Guinness pie is what I came up with. Remove the sausage to a plate and add the onion to the pan. https://www.deliaonline.com/.../european/british/bangers-braised-in-cider Enter your email address to follow this blog and receive notifications of new posts by email. “Spicy sausage chilli for #OrganicSeptember”, View bangermashchat’s profile on Facebook, View @bangermashchat’s profile on Twitter, View bangersmashchat’s profile on Pinterest, Easy bean casserole with HECK vegan sausages, Spicy sausage chilli for #OrganicSeptember, Shakshuka with potato and sausage for British Sausage Week, Beef and Guinness pie with vanilla and thyme, Adopt an olive tree for Christmas and a recipe for garlic and sage focaccia, Sweet Fusion: fragrant Thai pesto, sweet potato & sticky rice, The Beet Goes On: beetroot, carrot, chilli and horseradish, Super Greens: quinoa, spinach, kale, ginger and mint. 2 onions, chopped Disclosure: I received a selection of complimentary sausages and sausage products from Donald Russell for review and recipe development. Remove the lid or foil and turn up the heat to 190ºC / gas mark 5 and cook for another half an hour to brown the potatoes. Serve with some tasty vegan sausages, a bowlful of hot, fluffy rice or a big pile of garlicky mashed potato. Add the sausages and poach for 5 minutes. I’ve been meaning to cooking with it for quite some time but for one reason and another hadn’t got round to it. We called it this because it was invented when we wanted a hot meal waiting for us when we came home from seeing the film ‘Star Wars’. As a child I was a committed fan of the BBC children’s programme Blue Peter, winning a total of four badges over the years in various competitions. While summer is for picnics in the park and eating out, autumn marks the return of proper home cooking – making the most of the glut of glorious autumn vegetables; cooking up slow, hearty, satisfying dishes to warm the cockles. 1 tsp ground cumin 250g chestnut mushrooms, quartered 2 tsp cinnamon Remove the meat. To make the gravy, add the flour to the onions and mix until coated. Remove sausages, slice into thirds and place in a casserole. She was keen to enter her lamb tagine into the Spice Trail challenge, as it features this month’s spice, cinnamon, but as she isn’t a blogger herself I offered to share her recipe here. It’s a brilliant time of year. This chilli beef ticks all the right boxes for me. 2 green chillies, chopped Fry the onions and garlic until soft, then add all remaining ingredients to the pan. It’s a wonderfully cheap cut and I’d heard how full flavour and “unctuous” it can be when cooked long and slow – perfect for us as we cook in an Aga. 375g ready rolled puff pastry. 1 tbsp vegetable oil salt and pepper. 1 clove of garlic, crushed 2 tsp dried oregano 2 tsp cumin seeds Cook until the vegetables are just tender. Add the pepper and black beans, stir well, season with salt and pepper to taste, and then return to the oven with the lid back on for another 20 minutes. The addition of sausage is rather fitting as this week is British Sausage Week, an annual celebration of the traditional Great British Banger. Developed this recipe as an entry into RZ Craze E #5 contest and came in first place! good pinch of smoked paprika Crush the cumin seeds and chilli flakes in a pestle and mortar and then pour into a large bowl. 1 small bunch fresh coriander, leaves and stalks separated and chopped Drain well and put into a roasting tin. Heat oil and mustard seed in large skillet over medium heat. If you have a favourite cinnamon recipe you’d like to share in December’s Spice Trail challenge, you’ll find more information here. The Super Greens are great too, but a rather alarming colour…. Heat the oil in a large, lidded casserole dish of frying pan, and fry the sausages on a medium … Add the tomatoes and season to taste. As Jacki’s goulash is flavoured with paprika, it is being entered into this month’s Spice Trail challenge, a monthly event hosted by me! Add 2 teaspoons salt. Serve immediately. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. 260ml hot beef stock 1 tsp dried oregano It’s topped off with crispy, spicy potato wedges. Stir in the cinnamon, oregano and 1 teaspoonful of salt. Soft and rich and ever so slightly sweet, but without being cloying. Reduce the heat and cook the onions for 5 minutes. 1 small tin baked beans Add flour to pan, stirring until well combined. If you happen to have either or both of these leftover in your fridge, it’s the perfect way to put them to good use. Cut the potatoes into chunky wedges and boil in salted water for around 8 minutes until just tender. 1 rounded tbsp plain flour 1 small tin sweetcorn (I used frozen) Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are … Once the potatoes are cooked, drain them and then add them to pot over medium heat then mash. 2 tbsp corn flour Add a good squeeze of lemon juice and season to taste. 4 tbsp olive oil 2 garlic cloves, crushed Bring slowly up to simmering point and then cover with a tight-fitting lid. They are beautifully flavoured with herbs and spices and there’s a subtle sweetness from the honey, which works so well with the spicy vegetable stew. Directions. 2 bay leaves Then stir in the cooked sausages and potatoes. With these sausages, you really taste the veggies, pulses and spices – they’re the stars here. Add the puree, stock, tomatoes and hot stock, and give it all a good stir. 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