Bangers and mash with onion gravy and peas






Ingredients For the sausages and onion gravy
6 sausages
1 onions, sliced
½ tsp dried mixed herbs
500ml chicken stock
salt black pepper
1 tbsp softened butter
2 tsp plain flour

For the mash
800g potatoes, peeled and cubed
50gunsalted butter
50ml double cream or milk

To serve 280g frozen peas

Method
1. Cook the potatoes in boiling salted water for 12-15 minutes or until soft.
2. Drain the potatoes and mash with the butter and the cream.
3. Heat the sunflower oil in a frying pan. Add the onion and cook until soft.
4. Heat up a frying pan, add a little sunflower oil and fry the sausages cook until they have a good colour on the outside.
5. Preheat the oven to 180C 6.
6. For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste. Add the sliced onions to the oven dish . Mix the sausages ,onions dried herbs and stock together.
7.  Return the oven dish to the oven for a further 20-25 minutes, or until the sausages are cooked through and the onion gravy thickened.
8. Season to taste with salt and pepper.
9. Cook the peas in a saucepan of boiling water for 2-3 minutes, or steam them for 1-2 minutes. Drain thoroughly and set aside.
10Serve the sausages, mash and peas with the onion gravy spooned over.



Salmon Fish Cake




Ingredients
400g potato cut into chunks
300g salmon
zest ½ lemon plus wedges to serve
1 tbsp chopped parsley
1 cup plain flour
2 egg beaten
200g dried breadcrumb
6 tbsp sunflower oil
salad, to serve


Method
1.Place the potatoes in a pan of water, bring to the boil, cover and cook until tender. then mash. 2.Season the salmon and cook for 12-15 mins. Cool for a few mins, then break into large flakes
3.Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the fish cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
4. Heat the oil in a large pan. Fry the fish cakes over a medium-low heat until deep golden and heated through. Serve with salad and lemon wedges.