This is really just a fancy recipe for good old bangers and mash. The key, as always, is choosing good sausages. By ‘good’, I don’t necessarily mean expensive. I don’t like sausages that are too herby, nor those with a ‘bitty’ texture, so that rules out quite a lot of premium sausages.

I always buy Heck sausages now, as they contain mostly meat, rather than filler and have a nice, smooth texture. They’re also low carb and gluten free.

Everyone loves a red wine gravy and it’s really very little effort to really elevate a good, comfort food dish like bangers and mash.

Serves 4

Ingredients

• 250g new potatoes
• 100g frozen peas
• 75g cooked prawns
• 120g hot smoked salmon, flaked
• 100g creme fraiche
• zest and juice of half a lemon
• handful dill, chopped
• 10g butter
• 1 spring onion, thinly sliced on a diagonal
• 25g samphire

Instructions

1. Heat oven to 200c/fan180c/gas6.Put the potatoes in a pan of salted, cold water and bring to the boil, then cook for 15 mins until tender.
2. Meanwhile, put the peas in a small bowl and pour boiling water over them. Do the same with samphire. Leave to stabd for 1 min, then drain both bowls. Tip the peas into a large bowl and combine with the prawns, salmon, creme fraiche, lemon zest, lemon juice and dill, seasoning well. Tip into an oven dish and spread out.
3. Drain the potatoes, then roughly crush with the butter and some seasoning. Stir through the spring onions and samphire, then spoon on top of the filling.
4. Bake for 20 mins until golden.