Introducing our festive Bangers & Mash! Pigs in blankets sit over mash with a rich figgy gravy, green beans and oven-roasted carrots.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.1 g||6.8 g|
|Protein||8.5 g||28.3 g|
|Salt||0.62 g||2.07 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Top, tail and slice the carrots at an angle
Add the carrots to a baking tray, drizzle them with olive oil and season them with a pinch of salt and pepper
Add the pigs in blankets to the tray and put everything in the oven for 20 min or until the sausages are cooked through
While the carrots and sausages are cooking, boil a kettle
Peel and finely slice the red onion[s]
Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a very low heat
Once hot, add the sliced red onion with a pinch of salt and cook for 8 min or until softened and caramelised
Meanwhile, cut the potatoes (skins on) into small bite-sized pieces
Tip: If you'd rather skin-off mash, peel the potatoes first
Add the potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-12 min or until fork-tender
Once cooked, drain and return to the pot to steam dry
Re-boil a kettle
Dissolve the Kallo beef stock cube[s] in 250ml [400ml] boiled water, add the fig relish and mix until fully combined – this is your figgy stock
Once caramelised, add 1 tsp [2 tsp] flour to the onion and cook for 1 min, stirring until they're evenly coated in the flour
Add the figgy stock, increase the heat to medium and cook for 7-8 min or until thickened to a gravy-like consistency – this is your figgy gravy
While the gravy thickens, add the green beans to a pot with plenty of boiling water and a pinch of salt and bring to the boil over a high heat
Once boiling, cook for 3-4 min or until tender with a bite
Once cooked, drain and return to the pot and keep covered until serving
While your green beans are boiling, return the drained potatoes to a low heat and add a splash of milk and a knob of butter
Season with a pinch of salt and pepper and mash until smooth
Serve the pigs in blankets over the mash with the carrots and green beans to the side
Pour the figgy gravy all over and enjoy!
Feel like you’ve seen me before? You have! I’m an Everyday Favourite with a Christmas twist.