Quick Bangers and Garlic Mash
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Quick Bangers and Garlic Mash

Quick Bangers and Garlic Mash

with Roasted Veg and Red Wine Jus

Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Bangers and Garlic Mash in just 20-25 minutes for a delicious and speedy meal. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
Family Friendly

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

450 grams


3 unit(s)


2 unit(s)

Garlic Clove

4 unit(s)

British Cumberland Sausages

(Contains Sulphites)

80 grams

Tenderstem Broccoli

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery

150 milliliter(s)

Water for the Jus


Nutritional information

Energy (kJ)2630 kJ
Energy (kcal)629 kcal
Fat29.9 g
of which saturates10 g
Carbohydrate67.7 g
of which sugars14.2 g
Protein25 g
Salt2.66 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Baking Tray
Potato Masher


Prep the Veg

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

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. Peel the garlic cloves but leave them whole.

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

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

Get Roasting

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 the carrots are tender and the sausages are browned and cooked through, 18-20 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

a) Meanwhile, halve any thick broccoli stems lengthways.

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

c) Roast on the middle shelf for the remaining time until the broccoli is tender and crispy, 8-10 mins.

If you'd prefer to, boil your broccoli in step 4 while the jus cooks, until just tender, 3-4 mins. Once cooked, drain and return to the pan. Drizzle with oil and season with salt and pepper.

Make the Red Wine Jus

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. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

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.

Mash Time

a) 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), then mash until smooth.

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

Serve Up

a) Share the garlic 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 Tenderstem® broccoli alongside.