We cook the same recipes most of the time, so how can we boost our favourite meals without the family kicking up a fuss? Try our meal makeover of bangers and mash. Modern mash is all about perking up potatoes and adding in some extra goodness. Olive oil, instead of butter and greens too – so you’ve no need to cook veg on the side.
SERVES 4 – PREP 10 MINS – COOK 30 MINS
800g potatoes, halved
4 red onions, sliced
3tbsp olive oil
5tbsp balsamic vinegar
2 beef stock cubes
100g mild and baby spinach
1 Heat oven to 200C, Gas 6. Put sausages into a roasting tin, lined with non-stick paper, roast for 30 mins.
2 Meanwhile, boil the potatoes for 15 mins until tender.
3 Also, gently fry the onions with 1tbsp olive oil for 10 mins until softened and lightly browned.
4 Add vinegar and boil it down until it’s almost disappeared. Reduce heat, crumble in stock cube and add 150ml water, simmer together.
5 Drain potatoes, pop spinach into pan for 1 min to wilt, drain to remove liquid and return to pan with potatoes. Season, pour in 2tbsp olive oil and pesto. Mash together until smooth. Serve with sausages and onion gravy.
Per serving: 602 cals, 34g fat, (9g saturated) 51g carbs
TIP: Switch the potatoes for sweet potatoes for something completely different.
MAKE IT SAUCY: Roast potatoes in oven and boil potatoes. After step 3 stir in 400g can chopped tomatoes and 150ml red wine or beef stock. Add 1 deseeded and sliced red pepper and simmer for 15 mins. Add cooked sausages to make a tasty sausage stew.
MONEYSAVER: Make use of whatever leftovers you have, such as cheese, herbs, soured cream, broccoli, cabbage to pep up your potatoes.