Sausages, Stilton and mustard mash with saut茅ed cauliflower
By Brian Turner
From Ready Steady Cook
Ingredients
For the mash
- 1 potato, cooked and mashed
- 15驳/陆辞锄 butter
- 30g/1oz Stilton
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
For the sausages
- 1 tbsp vegetable oil
- 2 sausages
For the cauliflower
- 85g/3oz cauliflower florets
- 30g/1oz butter
- 陆 lemon, juice only
- handful parsley, chopped
Method
Add the butter, Stilton and mustard to the mashed potato and season with salt and freshly ground black pepper. Set aside and keep warm.
For the sausages, heat the vegetable oil in a frying pan and fry the sausages until brown on all sides and cooked through.
For the cauliflower, saut茅 the cauliflower in the butter in a shallow pan for 5-6 minutes, or until tender. Add the lemon juice and parsley and stir well.
To serve, place the mashed potato in the centre of a plate. Top with the sausages and arrange the cauliflower around the edge. Drizzle over the cauliflower pan juices.