Bangers and Mash Hoagie

When Scouting for Girls challenged us to put all their favourite parts of a bangers and mash plate inside a Yorkshire pudding, we automatically excepted!

Done in 1 hour

Serves 4

Tom Jackson

Dish by Tom Jackson

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Ingredients

Eating at a festival is great, but sometimes you just miss that classic comfort food. Scouting for Girls challenged us to make the most classic of classics into awesome festival munch, and this bangers and mash hoagie is exactly what you need to get ready for that last headline act!

Method

For the Yorkshire's: Start by preheating your oven to 220°c (we will turn it down once the yorkies go in), with a loaf tin, and the sunflower oil.

In a measuring jug, whisk together the wet ingredients, and then sieve the flour in and whisk well until the batter is smooth - this batter will be quite thin.

Once your oil is very hot, with extreme care, pour all the batter into the loaf tin, and place back in the oven at 200°c. Cook for 25 to 30 mins, or until the sides have puffed up, and the dough has a dark brown colour to it. Place on a rack to drain off any excess oil.

For the mash: Add your potatoes, garlic and peppercorns to a saucepan of cold water, and bring to the boil. Once boiling, turn down to a simmer and let cook until cooked and almost falling apart. Drain and let steam over the saucepan.

In the same saucepan, add your cooked potatoes, butter and milk, and turn heat onto medium-low. Mix well with a spatula, and use a whisk to smooth out any lumps (if you're a bit ocd like me, use a fine-mesh strainer to smooth any extra bits out) Salt and pepper to taste at this stage!

For the Honey Roasted Veg: In a small baking tray, add your veg, oil, salt and pepper, along with the honey and mix well!

Place in the same preheated oven at 200°c for 15 to 20 mins, giving it a mix halfway through. The veges should be soft, with little crispy bits on the edges.

For the peas: In a small saucepan on medium heat, add your peas, butter and mint. Cook off until ice has melted, and give a stir. Cook for another 3mins, until peas are cooked but still bright. EASY!

For the gravy: Add your onion, carrot and celery, along with a bay lead and a generous pinch of salt, and cook on medium-low until all ingredients are soft, about 10 mins. Add the garlic and cook for 5 mins.

Add your stock jelly, and your water and beer, and simmer for 7 to 10 mins. Turn heat to low and add your butter and stir to emulsify. Taste for salt and pepper.

For the chopped cheese: In a non-stick pan, add your oil, and once hot, add your sausages and cook for 2 mins on medium heat. Once little golden crispy bits appear, organise the meat in a wide strip (the same size as the yorkshire pudding), and place the cheese on top.

Once melted, with a spatula, chop up the cheese into the meat (hence the name) until all combined!

Now we’re ready to assemble!!!!!!!!!!! Use chives to garnish because we all know it needs that pop of green. Cut into portions for the campsite and enjoy before hitting the headline stage!

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Tom Jackson

Tom Jackson

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