Cooking Time: 20-25 minutes - Serves 2
We're making a winter warmer classic, a summer staple too!
Ingredients
1 x pack of HECK Chicken, Mushroom & Wild Rice Chipolatas
750g New Baby Potatoes, peeled
150g Baby Spinach
300ml Creme Fraiche
160g Garden Peas
Chicken Gravy Granules
50g Grated Parmesan
A knob of salted butter
2tbsp Milk
Seasoning
Olive Oil
Method
- In a large hot pan, cook your HECK sausages with a little oil until golden brown and cooked all the way through. Whilst cooking, prepare your sides
- In a separate pan with boiling water, add in the baby potatoes, cut some in half if they are a little big, this will help them cook quicker. Cook for around 8-10 minutes or until softened. Drain the water and place potatoes back into the pan. Mash with the butter and milk until smooth. Season with salt & pepper and add about a tablespoon of grated parmesan - Stir.
- Cook the peas in boiling water for a few minutes until softened
- Once the sausages are cooked, remove from the pan, and set aside. In the same pan, add in the spinach and allow to wilt on a low-medium temperature. Once wilted, add in the creme fraiche and stir until combined and creamy
- Grab a bowl and dollop in a healthy serving of creamy mash, creamy spinach, sausages and peas. Make up the gravy and pour over. For a final indulgent touch, sprinkle some grated parmesan over (optional)
- Serve and enjoy!
| Nutritional Information |
Per 100g |
Per Portion |
| Energy |
638kJ/153kcal |
4116kJ/986kcal |
|
Fat |
9.0g |
58g |
|
of which Saturates |
5.5g |
36g |
|
Carbohydrate |
9.2g |
59g |
|
of which Sugars |
1.5g |
9.9g |
|
Protein |
7.8g |
51g |
|
Salt |
0.29g |
1.9g |