Tom Kerridge's sausages and mash is 'tastier' thanks to 1 seasonal ingredient

There are countless methods to make traditional dinners more enticing or add variety to a recipe. From roasting everyday vegetables such as cauliflower and broccoli, which are typically boiled, to creating your own stock for tastier soups.

Regarding sausages and mash, which everyone recognises must be accompanied by rich gravy, there's a remarkably straightforward alteration you can implement, according to Tom Kerridge. The chef, who specialises in transforming premium ingredients into wholesome and flavoursome meals, recommends replacing white potatoes with two seasonal vegetables.

Classic bangers and mash is fundamentally savoury, featuring meaty pork sausages and creamy mashed potatoes enhanced by sweet onions and a rich, umami gravy that accentuates the flavours, reports the Express.

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You can savour all the finest savoury elements of the dish with the inclusion of swede and sweet potato, mashed together with butter, crème fraîche and black pepper according to Tom's suggestion.

Swede, which costs 60p in most supermarkets, and sweet potato are in season during October and boast high levels of beta-carotene, vitamin A, and possess a lower glycaemic index than white potatoes.

Tom's recipe isn't groundbreaking by any stretch, but it represents a valuable substitution for anyone looking for a "lighter" version of bangers and mash, the chef explained.

The recipe, which appeared in the cookbook Tom Kerridge's Fresh Start, works best using "the best quality pork sausages", which should be roasted in the oven without any additional oil.

Sausages and mash recipe

Ingredients:

• Eight good-quality pork sausages
• 500g swede, peeled and diced
• 500g sweet potato, peeled and diced
• 50g oz butter
• 100g oz half-fat crème fraîche
• Salt and freshly ground black pepper

For the gravy:

• One tbsp olive oil
• Two onions, thinly sliced
• Six sprigs of thyme, tied together with a string
• 150ml/5fl oz beer (or use an extra 150ml/5fl oz beef stock)
• Two tsp English mustard
• 500ml/18fl oz beef stock
• Two tbsp beef gravy granules

To serve:

• 300g/10½ oz green beans, steamed

Method:

Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.

Place the sausages on the tray and cook in the oven for 25 to 30 minutes, shaking them occasionally to ensure even cooking. There is no need to add olive oil as the natural juices from the meat will suffice.

While the sausages are cooking, peel and chop the swede and sweet potato into even chunks, then boil them in salted water until tender (about 20 minutes).

To make the gravy, heat the olive oil in a pan over medium-high heat. Cook the onions and thyme for 10 minutes, until they are browned.

Pour in the beer and reduce the liquid by half. Then, stir in the mustard, beef stock, and gravy granules; simmer until the mixture has thickened.

Drain the swede and sweet potato, then mash them in the empty pan with butter and crème fraîche. Season the mash well with salt and pepper, and gently reheat before serving.

Plate the sausages fresh from the oven, along with a dollop of mash and a generous helping of gravy. Serve with green vegetables, such as green beans.