Continuing a more homely, and therefore less 'cheffy' theme, I splashed the boat out the other day and bought dome Cumberland sausage.
Bangers and mash
There are no secrets to this meal and every opportunity to enhance the flavours that are there.
A handful of new potatoes
1 onion, chopped
salt and pepper
Fry off the onion and cook the sausages in the same pan. While the sausages are cooking slowly boil the potatoes with a little salt. Throw a handful of frozen peas into boiling water for 5 minutes towards the end of the process.
Make half a pint of gravy and put half of the onions into the gravy. Keep warm until required.
Drain and mash the potatoes with butter and your preferred taste enhancers. I stuck to the butter, a little milk, salt and pepper, but in fact you could add a teaspoonful of English mustard which goes well with sausage.
This is a very filling meal but wholly satisfying.