Sausages with mushrooms on creamy mashed potatoes

Ingredients

Enough sausages for 4-6 people (Criolla work well)

Olive oil
2 medium onions sliced
100g diced bacon or pancetta
3 cloves garlic, crushed
1/3 bottle red wine
Teaspoon thyme (preferably fresh)
2 bay leaves
500g mushrooms (e.g. shitakes & oysters)
Tablespoon Dijon mustard
Tablespoon Wholegrain mustard
Tablespoon Honey
Salt and freshly milled black pepper

Oven at 165ºC (or 150ºC if fan assisted)

For mashed potato
Potatoes
Butter
Milk
Seasoning

Method

Heat a casserole with a glug of oil - brown the sausages
Remove to a plate and then soften the onion with the bacon and garlic - add more oil if necessary
Return sausages to pan and add the wine, thyme, bay leaves and a good grind of black pepper
Bring to a simmer and then put in oven for 30 mins

While sausages are in oven scrub potatoes and get ready in a saucepan of salted water. Prepare the mushrooms.

When 30 mins are up add the mushrooms to the casserole, give a good stir and put back in oven. Put potatoes on to boil.

When potatoes are ready to mash (about 30 mins) add the mustard and honey to casserole, give a good stir, and pop back in oven

Drain and mash potatoes with generous amount of butter followed by milk and seasoning. Remove casserole from oven, check seasoning, and serve on a bed of mashed potatoes

By Charlie & Chris Broomhall