new potatoes, washed and scrubbed
butter for potatoes
good quality pork sausages
tub of crème fraîche (full or low fat)
bunch of spring onions, trimmed and diced
cornflour mixed with a little cold water to a thick paste, to thicken stock
small bunch of fresh chives, chopped
pinch of nutmeg for potatoes (optional)
sea salt and black pepper
- Add the potatoes to a large pan of boiling salted water.
- Simmer the potatoes, for 15 – 20 minutes or until tender, drain, add the butter, return to the pan and set aside.
- Meanwhile heat 1 tablespoon of oil in a frying pan and cook the sausages on a medium heat, for 10 – 15 minutes, turning, until browned and cooked through. Remove from the pan and keep warm.
- Clean the sausage pan, return to the heat, add the crème fraîche, stock and peas, stir and bring to the boil. Cook for 3 – 4 minutes, until the stock has reduced slightly. Add half the spring onions and thicken the sauce using the cornflour, season with sea salt and black pepper. Remove from the heat. Roughly crush the new potatoes with a masher, add the remaining onions, oil, chives, nutmeg, if using, and season, gently mix. Divide the potatoes between four plates, top each portion with two sausages and spoon over the pea sauce.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
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Info per serving
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.