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Quick Bangers and Champ Mash
Quick Bangers and Champ Mash

Quick Bangers and Champ Mash

with Roasted Veg and Red Wine Jus

This delicious Quick Bangers and Champ Mash has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Rapid
Calorie Smart
Allergens:
Sulphites
Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

3

Carrot

4

British Cumberland Sausages

(Contains: Sulphites)

80

Tenderstem® Broccoli

15

Red Wine Jus Paste

(Contains: Sulphites, Celery)

1

Spring Onion

Not included in your delivery

150

Water for the Jus

Nutritional information

Energy (kJ)2535 kJ
Energy (kcal)606 kcal
Fat30.2 g
of which saturates10 g
Carbohydrate62.5 g
of which sugars14.2 g
Protein25.3 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Baking Tray
Aluminum Foil
Lid
Potato Masher
Colander

Instructions

Prep the Veg
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle of water.

b) Chop the potatoes into 2cm chunks (no need to peel). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

c) Pour the boiling water into a large saucepan with 1/2 tsp salt.

d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

Get Roasting
2

a) Meanwhile, pop the sausages and carrots onto a large baking tray with a drizzle of oil. Season the carrots with salt and pepper.

b) When the oven is hot, roast on the top shelf until browned and cooked through, 16-18 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw sausages. They're cooked when no longer pink in the middle.

Bring on the Broccoli
3

a) In the meantime, halve any thick broccoli stems lengthways.

b) When about 10 mins of roasting time remain, add the Tenderstem® to the baking tray. Drizzle with oil, season, then toss to coat. Spread out in a single layer. TIP: Use another tray if necessary.

c) Roast for the remaining time until tender and crispy, 10-12 mins.

Make the Red Wine Jus
4

a) While everything roasts, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.

b) Stir in the red wine jus paste, then reduce the heat to medium-high.

c) Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

d) Taste and season with salt and pepper if needed, then remove from the heat and cover with a lid or foil to keep warm.

Champ Mash Time
5

a) Meanwhile, trim and thinly slice the spring onion. 

b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) to the potatoes, then mash until smooth.

c) Stir through the spring onion.

d) Season to taste with salt and pepper. Cover with a lid to keep warm.

Serve Up
6

a) Share the champ mash between your plates.

b) Top with the sausages, then pour over the red wine jus (reheat first if needed).

c) Serve the roasted carrots and broccoli alongside. 

Enjoy!

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