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Member recipe

Middle Eastern bangers & mash

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Serves 4

Spicy merguez sausages with nutty tahini sweet potato mash, garlic roasted vegetables and red onion gravy

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  • 8 large merguez sausages
  • 1 large courgette
  • 2 red/yellow peppers
  • 1 medium aubergine
  • 4 medium sweet potatoes
  • 2 tbsp tahini
  • 150ml extra virgin olive oil
  • 1 red onion
  • 200ml water
  • 1 stock cube/1 tbsp gravy granules


    1. Preheat the oven to 220C/fan 200C/gas 7.
    2. Chop up the courgette, peppers and aubergine into bite-sized pieces. Place on a large roasting tray, season generously and drizzle with 100ml of the olive oil.
    3. Place the sausages on a separate baking tray and place in the oven. Cook the vegetables and sausages for 50 mins. Turn the vegetables occasionally and add more oil and seasoning if necessary.
    4. Meanwhile peel and chop each potato into 4 pieces. Place in a large saucepan and cover with cold water. Season and bring to the boil. Reduce the heat and simmer for 25 mins until tender.
    5. Slice the onion and fry in olive oil until tender and golden. Add the water and stock cube/gravy granules. Stir to dissolve the stock cube/gravy, bring to the boil and reduce until the gravy is rich and silky.
    6. Drain the potatoes and mash with the remaining 50ml olive oil and the tahini. Add more seasoning if necessary.
    7. Serve the mashed potatoes in the middle of each plate, surrounded by roasted vegetables. Top with the sausages and serve with the onion gravy.

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