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Bangers and Garlic Mash with Mushroom Sauce

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. Slice the Carrot into batons and slice the Mushroom. Add the Garlic Clove onto some tinfoil with a drizzle of oil and then crush the tinfoil around the Garlic Clove.
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Add a pan to the boil for for the Potatoes and season with a little salt. Spread the Carrot batons out on the tray and drizzle with oil and season with a little salt and pepper and add the Sausage to the tray. Pop the Garlic Clove on the tray too and put on the top shelf of the oven.
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Add the Potatoes to the pan of water and cook until soft (around 15 - 20 minutes)
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In a frying pan heat a drizzle of oil and add the Mushroom, and season. Fry for around 5 minutes. Add the Water and the Red Wine Stock, bring to the boil and then reduce the heat and allow to simmer and thicken.
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Take the Garlic Clove off the tray and carefully open. Drain and mash the Potatoes with a some Butter and the Garlic Clove. Mash until smooth and season with salt and pepper if you wish.
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Add the mash and Carrot to the plate. Then add the Sausage and drizzle over the Mushroom sauce. Eat and enjoy.
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