With autumn comes colder nights and darker days. It will have some feeling very cosy at this time of year and Jamie Oliver has the perfect dish for you to enjoy
The cold autumn weather will have many of us feeling warm and cosy, so it is time to get started on some seasonal cooking recipes.
Trusted chef Jamie Oliver has a number of ideas for you, including a twist on two staples of British home cooking: sausage and mash and cottage pie. TV chef Jamie has blended the two to make a bubbling hot dish sure to warm the heart, and stomach, of any person who chooses to make it. The recipe is simple enough and should avoid leaving your kitchen in such a mess that you won’t ever want to cook it again.
The ingredients you need are as follows:
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1.2 kg potatoes
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Six higher welfare Cumberland or veggies sausages
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Olive oil
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Two large leeks
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Two eating apples
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½ a bunch of thyme (10g)
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Four tablespoons plain flour
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600ml semi-skimmed milk
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Three teaspoons of English mustard.
Cook like Jamie Oliver
- Start by preheating the over to 220C/400F/gas6. While the appliance is heating up, begin to peel the potatoes and chop them into chunks. Cook them in a large pan of boiling water for 15 minutes until they are tender, the Express reports.
- As you are doing this, brown the sausage in a large non-stick casserole on medium heat and toss regularly. Trim the leaks, halve lengthways and wash them before slicing them to 1cm thick.
- Peel, core and chop the apples into small 1cm chunks. Once they are golden, remove the sausages from the pan and put them onto a plate. Put the leeks and apple in the pan, add most of the thyme and a splash of water. Season the contents of the pan and then cover it for 20 minutes. Make sure to stir it occasionally.
- Drain the potatoes and then mash them with half of the flour before seasoning. Them, rub a 20cm x 28cm baking dish with oil and wait for the mash to cool. Use your fingers to spread two thirds of it across the base and sides of the dish.
- Add the remaining four to the links and gradually stir in the milk and then the mustard. Simmer for five minutes until thick and creamy. Slice the sausages into chunks and stir most of them into the pan along with the juices. Evenly spoon the contents into the mash-lined dish.
- With the remaining mash, press it onto a sheet of greaseproof paper until it is larger than the dish. Peel the paper off and trim any excess before crimping the edges with a fork to seal.
- Leave the remaining sausage slices on the top and bake at the bottom of the oven for 40 minutes until golden. You should add the remaining thyme leaves for the last five minutes.
People watching Jamie’s instructions on YouTube praised his blended dish. In the video’s comments, one viewer wrote: “Made this on Wednesday. Omg, my husband and I scoffed the lot. Delicious Jamie…” Another person added: “The mash pie based is a genius idea, will give it a try.”
