Recipe Book

Chicken Bangers and Mustard Mash

Updated: 21 Nov 2024

Ingredients

• 210g split yellow peas, rinsed
• 1/2 tsp ground turmeric
• 1 pinch salt
• 300ml boiling water
• 1 chicken stock cube
• 2 tsp grain mustard
• 1 pack chicken sausages
• 150g frozen peas

For the gravy

• 2 tsp butter
• 1 onion, peeled and finely chopped
• 3 tsp chicken gravy granules
• 240 ml boiling water

Method

1. Soak the split peas in a large bowl of cold water for 1 hour.

2. Drain the split peas, then tip into a heavy-based saucepan with the turmeric and salt. Pour in the boiling water and crumble in half a stock cube. Bring to the boil, then simmer gently for 1 hour until the split peas are soft and almost all the liquid has been absorbed.

3. Allow the split peas to cool before pouring into a liquidiser and blending until smooth; add a little water if needed. Return the mash to the pan, stir through the mustard, and warm gently.

4. Meanwhile, preheat the oven to 200°C. Lay the sausages on a roasting tray and roast for 20–25 minutes, turning occasionally.

5. Whilst the sausages are cooking, make the gravy. Melt the butter in a saucepan, add the onion, and cook gently for 10 minutes until softened. Stir in the gravy granules and boiling water, and cook for 2 minutes until thickened.

6. Meanwhile, bring a small pan of water to the boil, add the peas, and cook for 5 minutes. Drain thoroughly.

7. Serve the sausages with the mustard mash, gravy, and peas.