next level sausage & mash
roast pork & apple sausage w/ squash & red pepper mash topped w/ coriander kimchi & mayo
IngredientsMakes: 784g (2)
| 410g | squash & red pepper mash | (recipe below) | |
| 420g | (4) | pork & apple sausages | |
| 50g | kimchi no7 | (recipe here) | |
| 20g | greek yogurt | ||
| 4g | coriander |
squash & red pepper mash
fully flavoured squash mash w/ red pepper, garlic & herbs
IngredientsMakes: 410g (2)
| 200g | tinned tomatoes | ||
| 184g | (1) | red pepper | |
| 240g | onions | ||
| 48g | (12) | garlic cloves | |
| 4g | thyme | ||
| 4g | rosemary | ||
| 620g | spaghetti squash | ||
| 30g | olive oil |
Method
| 170C / 30m, remove squash place on seperate tray and return to oven @ 150C another 20mins, leave covered in foil. |
| Remove all the thyme twigs, garlic skin and place everything into a blender - I used a stick blender & beaker - blend until smooth. |
| Remove the skins from the squash, add the garlicly red pepper goodness & mash. |
| Season to taste. |
| Keep warm until needed, or microwave to bring up to temperature when needed. |
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| If you are in Hereford check out Growing Local they currently have Red Kuri & Blue Ballet in stock grown right here in Hereford using organic practices! |
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