Summer Chicken Bangers & Cheesy Mash

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!