I thought I would use this evening to talk you through a typical dinner at the Muddy Kitchen Floor. I decided tonight would be Sausage and Mash, so first things first, lets get

5 Red Onions

Out of the freshly cleaned and sorted larder. These were roughly chopped and added to a cold frying pan with a

large knob of butter

Then with the heat on very very low, lid on the pan leave the onions to do their business. Just a quick stir every now and then, but basically left to cook long and slow. Next, take

5 potatoes

Peel, chop, add to cold water and bring to the boil. While this is happening, take some

Cumberland sausages

place them in a hot oven with a drizzle of oil. Check on the onions, give them a stir, drain some of the butter off, then add

a whole bulb of garlic

which has been separated into cloves, peeled and roughly chopped. Then get some

Curley Kale & 5 Carrots

place the Kale in a wok with a drizzle of oil, grate the Carrots add to the wok, stir and leave. Don’t start to cook them yet, there is plenty of time for that later! By now the potatoes should be done, drain them and leave in the sieve. This will allow them to dry out slightly as this will make for a firmer mash. Meanwhile add a

slosh of balsamic vinegar and some good quality beef stock

to the onions and stir. Add some water, cover and leave on a low heat. Using a potato ricer, rice the potatoes back into the saucepan and add

a large knob of butter & 30g of strong cheddar cheese & freshly grated nutmeg

stir the riced potatoes, cheese and butter until combined the place the mashed potatoes into a icing bag with a large star nozzle attachment and pipe onto a greased baking tray. Place into a very hot oven for 10 minutes.

Meanwhile, remove sausages from the oven, leave to rest, place your wok of Kale and Carrot over a high heat and stir fry. Once the Carrot and Kale mixture is done, remove the potatoes from the oven, plate up and eat.

This should serve 4