Feel like some comfort food? Nothing does the trick quite like a big plate of pork bangers and mash. We gave it a bit of an upgrade with tomatoes, onions and fresh herbs.

SERVES 4 // COOK TIME 50 min

INGREDIENTS
6 potatoes, peeled and quartered
½ cup warm milk
2 tbsp butter
Salt and black pepper
8 pork sausages
3 tbsp olive oil
100 g cherry tomatoes, chopped
½ red onion, peeled and sliced
2 tbsp chopped parsley
Zest of 1 lemon

METHOD
1. Cook the potatoes in salted water until soft, about 30 minutes.
2. Drain through a colander and pop back into the pot. Return to the heat and let all the extra water cook off, making sure they don’t burn.
3. Add the milk and butter. Season and mash well.
4. Fry the sausages in 1 tbsp oil until they are cooked through. Don’t overcrowd the pan.
5. To make the salsa, mix the tomatoes and onion. Season.
6. To make a gremolata, mix the parsley, lemon zest and the remaining olive oil. Season.
7. Serve the sausages on top of the mash with the salsa and gremolata.

Make the most of your favourite kitchen staple to enjoy this budget-friendly perfect pap with sausages and roasted grapes recipe!

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Delicious hot off the stove and even better when reheated the next day, our brisket stew is the comfort meal you need this winter. It’s also an amazing freezer option, so spend some time over a weekend making a big batch, and then you have dinner for a night when you really don’t feel like cooking.

SERVES 6 // COOKING TIME 80 min

INGREDIENTS
For the brisket stew
2 tbsp flour
Salt and black pepper
1 kg brisket, chopped
2 tbsp olive oil
1 onion, peeled and chopped
800 ml beef stock
410g tin chopped tomatoes
330 ml beer
2 tbsp Worcestershire sauce
2 bay leaves
2 tbsp chopped parsley, plus extra to garnish
For the mashed potatoes
1 kg potatoes, peeled and chopped
100g butter
½ cup milk

METHOD
For the brisket stew
1. Mix the flour, salt and pepper in a bowl. Toss the brisket in it to coat.
2. Heat the oil in a pan over medium heat and fry the onion for 5 minutes, until translucent. Add the meat and brown on all sides.
3. Add the remaining ingredients, season and bring to a simmer. Cook for 1 hour, until the meat is tender.
For the mashed potatoes
1. Boil the potatoes in a large pot of salted water for 15 minutes, until soft.
2. Drain, then return the potatoes to the pot over low heat. Shake the pot, allowing steam to escape, then add the butter and milk. Mash and season.
3. Serve the stew on top of the mash, garnished with parsley. Alternatively, allow the stew and mash to cool, then freeze separately in sealed containers and store for up to 6 weeks. Defrost in the fridge overnight and heat through to serve.

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Sunday lunch or dinner doesn’t get better than this. This beef bourguignon pot pie is intensely flavourful and fragrant with plenty of veggies, beef, bacon and, of course, red wine. So roll up those sleeves and get busy in the kitchen. And that apple mash… There are no words.

SERVES 4 // COOKING TIME 160 mins

INGREDIENTS
For the beef bourguignon pie
75 ml flour
1 tsp salt
1 tsp black pepper
500g boneless beef chuck, cubed
¼ cup olive oil
3 rashers bacon, chopped
2 leeks, halved lengthways and thinly sliced
2 carrots, peeled and sliced into rounds
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
¼ cup finely chopped parsley
2 tbsp brandy
4 sprigs thyme, leaves only
1 bay leaf
1 star anise pod
2 cups chicken stock
1 cup red wine
75g unsalted butter, melted
250g mushrooms, quartered
400g roll puff pastry
1 egg, beaten
For the apple and sage mash
450g potatoes, peeled and chopped
Salt and black pepper
50 ml cream
25g butter
1 apple, peeled and grated
Handful sage, finely chopped

METHOD
For the beef bourguignon pie
1. Season 2 tbsp flour with salt and pepper. Toss the beef with the flour to coat.
2. Heat 3 tbsp oil in a pot over medium-low heat. Working in batches to avoid steaming the meat, cook it, turning often, until it is browned all over, 8–10 minutes per batch. Transfer to a plate.
3. Cook the bacon in the same pot, stirring often, until brown and crisp.
4. Add ¼ cup water and cook, scraping up the browned bits. Add the leeks, carrots and onion, and cook, stirring occasionally, until the vegetables begin to soften. Add the garlic and parsley, and return the beef to the pot.
5. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute.
6. Add thyme leaves, bay leaf, star anise, stock and wine. Bring to a simmer.
7. Mix remaining 3 tbsp flour and melted butter in a small bowl until smooth, then add to the beef mixture. Cover and simmer for 1 hour, until the beef is very tender.
8. Preheat oven to 180°C.
9. Heat 1 tbsp oil in a pan over medium-high heat. Add the mushrooms and cook, stirring, until browned, 4–5 minutes.
10. Add mushrooms to the beef mixture, cover and cook for 10 minutes. Remove the pot from the heat and transfer the mixture to an ovenproof dish.
11. On a lightly floured surface, roll out the pastry to about 3 mm thick. Cut out a circle, as big as the diameter of the dish you are using to bake the pie in and place it over the dish. Use the remaining pastry to cut out leaves and flowers (or pattern of your choice) and decorate the pie.
12. Brush the pie with the beaten egg and bake for 30–35 minutes, or until pastry is golden.
For the apple and sage mash
1. Place the potatoes in a pot, cover with water and add 1 tsp salt. Boil for 10–15 minutes, until soft. Remove from the heat and drain.
2. Mash the potatoes and add the cream, butter, grated apple and sage.
3. Season with salt and pepper if necessary. Serve with the beef bourguignon pot pie.

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