A Taste of England - Bangers & Mash

Bangers & Mash - Serves 1

4 Potatoes

4 Herb Sausages

20 grams of butter

25 ml of milk

Black Pepper

1. Peel, dice and boil the potatoes in salted water til they soften up

2. Lightly fry the sausages on a low heat til they go golden brown and cooked inside

3. When the potatoes become soft, drain, add the butter and milk and mash together

4. Garnish with gravy, baked beans or coleslaw and serve

Taste of Middle England - Sausage Casserole

Sausage Casserole - Serves 4

400 grams of Sausages
2 Cloves of Garlic
1 Sliced and Diced Onion
1 Tin of Sundried Tomatoes
1 Glass of Red Wine
½ Sliced Green Pepper
½ Sliced Red Pepper
100 grams of Mushrooms
200 ml of water
Dash of Worcester Sauce
Tablespoon of Oil

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1. Shallow fry the sausages in oil till they are golden brown
2. In the same pan add in the onion, garlic and mushrooms and fry for 5 minutes
3. Remove the sausages from the heat and slice
4. Transfer the sausages and mixture into a big dish, add the water and wine and cook on a low heat for 10 minutes
5. Add the peppers and tomatoes and cook for another thirty minutes
6. Serve in a bowl with buttered bread on the side

Taste of Old London Town - Jacket Potato

Jacket Potato - Serves 1

2 large potatoes

4 rashes of diced bacon

¼ tin of baked beans

¼ red or green chilli

25 grams of grated cheddar cheese

2 teaspoons of butter

¼ finely chopped onion

Mixed herbs and parsley leaves

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1. Prick the potato skins and place them in a hot oven for 30 minutes or cooked throughout

2. Shallow fry the bacon in a frying pan till cooked

3. Add in the baked beans, chopped onion and chilli to the bacon, stir and heat

4. Take the potatoes out of the oven, slice in half and place on plate

5. Slice the potatoes and spread over the butter

6. Over the potatoes pour the fried mix of beans, bacon and onion

7. Cover with grated cheese, sprinkler over with mixed herbs and serve