The classic sausage and mash served with homemade onion gravy and peas. Simple and sure to please all the family. This is designed to be a low cost recipe. Preheat the oven to 200C/180C Fan/Gas 6.

What makes a good bangers and mash? Well the sausage for starters. Make sure you get good sausages, if you try and cheapen it by using rubbish bangers, your sausage and mash will be rubbish.

Mash the potatoes until smooth and fluffy. Set aside ready for assembly. Meanwhile, make the filling. Warm the oil in a pan over a medium heat then add the sausages. Fry for 8–10 minutes ...

After Jamie's last appearance there was one thing that wowed Phillip and Holly, his sausage and mash in a pie - so he’s back to show us how to create this delicious twist on a classic.

It's worth spending a little more on quality sausages. Unwrap the sausages and place them on a paper towel uncovered in the fridge for 4 hours or overnight to dry out and don't prick them before ...

If you would rather not add baby potatoes to the dish, you can easily take them out and make mash on the side instead. Additional sides to go with the sausages could include salad and/or peas.

From an Irish breakfast to a whiskey night cap (and for every meal in between), traditional favorites get top billing this time of year.