Serves 2
Ingredients
1 Oxo beef cube
1 Onion (s)
1 Broccoli head, cut into florets (s)
1 Egg (p
1Tsp garlic salt
1 Tbsp. Tomato puree (s)
1Tbsp Flora “lighter than light” spread (1.5 syn)
4 Sainsbury’s B.G.T.Y. extra lean Cumberland sausage (2 syn/2- 1syn per person)
5 Medium Maris Piper potatoes
30g Strong Cheddar (1Hea)
175mL skimmed milk (1/2 of your daily Hea)
200mL water
S&P
Method
Preheat the oven to 180C.
Boil the potatoes until cooked, drain & mash through a ricer to obtain a lump free mash.
Add milk & the cheese, mix to a smooth mash, season to taste & add to a cotton piping bag with a star nozzle, pipe onto a sheet of greaseproof paper, placed on an oven-proof tray. Mix the egg with a drop of water & egg wash the mash, place in the pre-heated oven for about 15-20 mins until golden in colour.
Cut the onion into small pieces, spray a small saucepan with frylight & cook to soften the onions, add the crumbled stock cube, water & bring to the boil, reduce to a simmer then add the tomato puree & simmer until it has thickened.
Place the sausage in an oven-proof dish & place in the oven for 20 mins, turning to get an even colour.
Boil a kettleful of water, add to a saucepan, add a pinch of salt, cut the broccoli into florets & boil for 4 mins, drain & keep warm until the rest of the food is ready.
