Sticky pan-roasted sausages with grapes
Served with mash or polenta, these make sophisticated comfort food, and the sweet grapes with a hint of red wine vinegar really cut through the richness of the sausages
Turnip colcannon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1kg floury potatoes, chopped into chunks
- 2 carrots, chopped into small chunks
- 100ml double cream
- 50g butter
- 2 turnips, chopped into small chunks
- 1 tbsp olive oil
- 100g cabbage, shredded
Method
- STEP 1
Boil the potatoes for 20 mins, adding carrots for the last 5 mins. Drain, spoon out the carrots, then mash the potatoes with cream and butter. Fry the carrots, turnips and garlic in oil for 10 mins; add the cabbage for the final 2 mins. Mix with the mash in an ovenproof dish and season. Can be made up to 1 day ahead.
- STEP 2
To serve, grill for 5-10 mins or, if made ahead, bake at 200C/180C fan/gas 6 for 20 mins.
