Bangers and Pesto Mash
1 garlic clove
70mls hot milk
8 good quality pork sausages
Half tub green pesto (70g)
20g Parmesan cheese (grated)
1 tbsp fresh basil (chopped)
Salt and pepper to taste
Preheat the oven to 180°. Peel the potatoes and cut into large chunks.
Cook the potatoes in a large saucepan of boiling salted water with a garlic clove for 20 minutes or so until the potatoes are very tender but not falling apart. Grill the sausages according to the instructions on the pack.
Drain the potatoes well and return them to the saucepan over a low heat, shaking the pan gently until any remaining water evaporates.
Roughly mash the potatoes and the cooked garlic clove.
Add the butter and the hot milk to the potatoes. Beat the potatoes and milk, butter with a wooden spoon until fluffy. Season with salt and pepper.
Transfer the mashed potatoes into an oven proof dish and swirl in the pesto a tablespoon at a time. Arrange the cooked sausages on the top. Sprinkle Parmesan cheese over the top and bake in the preheated oven for 15 minutes.
Allow to cool for a couple of minutes and add the chopped basil and serve.