Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n 1 Oxo beef cube Method<\/strong><\/p>\n Preheat the oven to 180C. 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.<\/p>\n Place the sausage in an oven-proof dish & place in the oven for 20 mins, turning to get an even colour.<\/p>\n 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.<\/p>\n
\n1 Onion (s)
\n1 Broccoli head, cut into florets (s)
\n1 Egg (p
\n1Tsp garlic salt
\n1 Tbsp. Tomato puree (s)
\n1Tbsp Flora \u201clighter than light\u201d spread (1.5 syn)
\n4 Sainsbury\u2019s B.G.T.Y. extra lean Cumberland sausage (2 syn\/2- 1syn per person)
\n5 Medium Maris Piper potatoes
\n30g Strong Cheddar (1Hea)
\n175mL skimmed milk (1\/2 of your daily Hea)
\n200mL water
\nS&P<\/p>\n
\nBoil the potatoes until cooked, drain & mash through a ricer to obtain a lump free mash.
\nAdd 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.<\/p>\n