Bangers & Mash

What a horrid day. Tension just seemed to have worked its way into the office: even the boss squared, normally tranquil in the face of all adversity, was irritable. I caved in to the mid afternoon slump, and had the dreaded Coke and Kit Kat Combo, whose sugar rush is as pleasurable as it is transitory. Then walking home in the cold past houses for sale that I can’t afford.

On days like this, one needs a bit of sausage to keep the glint in one’s eye and the spring in one’s step.

I always do mine in the oven – in a roasting tin with no need for oil – just 160 of the best degrees centigrade that my fan-forced oven has to offer for about 45 minutes. This leaves them with a nice all over tan, and reduces the risk of them bursting. (And don’t prick them, please. All the flavour just runs out.)

Meanwhile got busy with some garlic mash and steamed spinach. The garlic butter had surprisingly little effect on the mash, so wondering whether the effect was too subtle. Some other good things to put in mash:

  • mustard: wholegrain, Dijon, or English are all good, although be careful with the last of these
  • thinly chopped spring onions (no need to cook them)
  • cheese: grate and stir in at the last moment (hard cheeses are best: Cantal, Grana, Cheddar, Doddington, etc)
  • chopped up chives or parsley
  • garlic butter: peel and squish three cloves of garlic and fry gently in a little butter for about five minutes, making sure the garlic doesn’t brown, then fish out and discard the garlic, and tip the butter into the spuds during mashing

All of these particularly effective, and almost necessary, if you’re using Aunt Bessie’s, as it’s just a little too smooth otherwise.

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