For the ragu
- 1 tbsp olive oil, plus extra to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 6 herby sausages
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- 100ml white wine
- 400ml can chopped tomatoes
- 30g toasted hazelnuts, roughly chopped, plus extra to serve
- parsley, to serve (optional)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the mash
- 1 celeriac (around 500g), peeled and cut into rough chunks
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 300g potatoes (Maris Pipers are best for mashing), peeled and quartered, or halved if small
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
In a large saucepan, heat the olive oil over a medium heat and fry the onion with a pinch of salt until soft, so around 8 mins. Squeeze the sausagemeat out of their skins and mix with the garlic and paprika. Turn the heat up and add the sausage mix to the pan, using the end of your spoon to break it up. Fry until browning, then tip in the wine. Allow to sizzle for a minute, then add the chopped tomatoes. Bring to the boil, then turn the heat down and leave to gently simmer for 25 mins until the sauce is thickened. Season.
Meanwhile, boil the celeriac and potatoes in salted water for 15-20 mins until completely softened and falling apart. Drain, then tip back into the pan and allow to steam dry, then blitz or mash, adding the milk a little at a time until it’s at the desired consistency.
To serve, stir the hazelnuts through the ragu. Spoon a pile of mash onto each plate and top with ragu. Top with parsley and more hazelnuts, plus a drizzle of olive oil, to serve.