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Bangers Ìý

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• 12 Greens of Pangbourne best pork sausages
• Vegetable oil

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Jerusalem Artichoke Bash

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• 800g Jerusalem artichokes, scrubbed
• Juice of 2 lemons
• 100g butter
• Sea salt & freshly ground black pepper

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Yule Fuel Gravy

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• 4 medium red onions
• Vegetable oil
• 2 shallots, finely chopped
• 200ml West Berkshire Brewery Yule Fuel ale
• 300ml good reduced pork, chicken or veal stock
• Level teaspoon muscovado sugar
• Teaspoon Dijon mustard

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For the Sausages

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Heat up a large frying pan, add a little vegetable oil & fry the sausages for 6-8 minutes or until cooked through.

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For the Jerusalem Artichoke Bash

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Cut the scrubbed Jerusalems in half, place in a pan of simmering salted water, along with the lemon juice. Simmer for 5 minutes to soften slightly. Remove Jerusalems from water, drain off excess water & dab dry on kitchen paper. Wrap steaming hot Jerusalems in tin foil, bake in pre-heated oven for 20 minutes at 180°C.

Meanwhile!

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Yule Fuel Gravy

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Peel & quarter red onions, rub with a little vegetable oil, place onion quarters on a baking sheet & roast in a preheated 180°C oven for 15-20 minutes until caramelised on the outside & cooked through.

Sweat the finely chopped shallots in a non-stick frying pan with a tiny spot of oil. Cook over a low heat allowing the shallot to turn translucent, don’t colour them.

Add the ale, simmer for 5 minutes to reduce a little & burn off the alcohol. Add the stock, simmer for a further 5 minutes. Add the sugar & Dijon, simmer for a further couple of minutes until the sugar has fully dissolved.

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Assembly

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Remove Jerusalems from the oven, unwrap from foil, place in a bowl, add the butter, season & bash to a lumpy mash consistency. Divide evenly between four plates.

Remove the onions from the oven, add to the gravy pan.

Divide the sausages evenly, placing over the bashed Jerusalems, ladle out the chunky onion gravy & get stuck in.

Ingredients

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• 1.5kg Brussels sprouts
• Bunch of fresh thyme
• 8 tablespoons extra virgin olive oil
• Sea salt & freshly ground black pepper

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Method

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Preheat the oven to 180°C.

Prepare the sprouts by pulling away a couple of outer leaves & cutting a little slice off the base. Cut the sprouts in half & put into a mixing bowl with the thyme, oil, salt & pepper. Stir briefly.

Tip the sprout mixture into a roasting tin in a single layer & roast for 20-25 minutes. Halfway through the cooking time, add the chestnuts, mix & put back in the oven.

Ingredients

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• 200g plain flour
• A pinch of salt
• 50g cold butter, cut into pieces
• 50g lard, cut into pieces
• 2-3 tbsp cold water
• 175g white breadcrumbs
• 7-8 tbsp Dark, bitter, thick cut orange marmalade
• juice of ½ a lemon

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Method

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Preheat the oven to 200°C/400°F/Gas 6.

Stand the jar of marmalade in a pan of boiling water (this just makes it easier to pour).

Sift the flour into a large mixing bowl with the salt. Add the butter and lard and quickly rub it into the flour until the mixture resembles heavy breadcrumbs. Add the water, a little at a time and use a knife to stir it up into a clump. Knead it a couple of times, pat into a ball, cover and set aside for 30 minutes.

Flour a work surface and roll the pastry until you can cut a circle to fit a non-stick 23cm tart tin with a removable base. Wrap the dough around the rolling pin and loosely drape it over the tin, lifting the edge of the dough with one hand and pressing it into the base and up the side of the dish with the other hand, this prevents shrinkage. Trim off the excess dough and use scraps to plug any tears or cracks. Loosely cover with a large sheet of foil and fill with pastry beans or rice. Cook in the middle of the oven for 10 minutes. Remove the foil, lower the oven temperature to 180°C/350°F/Gas 4. Return the tart to a lower shelf and cook for a further 5 minutes.

Tip the breadcrumbs into the hot tart case – they should come almost to the edge of the pastry – and spoon over the marmalade, working from the outside in. allow the marmalade to sink down and saturate the bread – you don’t want any pools of marmalade remaining but, equally, you don’t want blonde patches – and then squeeze over the lemon juice. Cook in the middle of the oven for 25-30 minutes until the filling has set and turned a light toffee colour. Allow the tart to cool for 5 minutes, then run a knife between the pastry and tart tin. Stand the tart on a tin to remove the collar, slide the tart on to a plate and serve.