Chorizo with colcannon and paprika gravy recipe
 This is bangers and mash like you’ve never had before – fried chorizo sausages served in a creamy, herby sauce and with leek-flecked mashed potatoes. 15g/½oz butter1 tbsp sunflower oil1 medium leek, trimmed and sliced400g/14oz ready-made mashed potatoes3–4 tbsp milkpinch finely grated nutmegsalt and freshly ground black pepper 15g/½oz butter 1 tbsp sunflower oil 1 medium leek, trimmed and sliced 400g/14oz ready-made mashed potatoes 3–4 tbsp milk pinch finely grated nutmeg salt and freshly ground black pepper 2 tsp sunflower oil2 cooking chorizo, around 50g/1¾oz each, halved lengthways 20g/¾oz butter½ medium onion, finely chopped1 garlic clove, finely chopped ½ tsp hot smoked paprika½ chicken stock cube100ml/3½fl oz white wine (alternatively use 2–3 tbsp cider)3 tbsp double cream1 tbsp finely chopped fresh tarragon or parsley, plus extra to garnish 2 tsp sunflower oil 2 cooking chorizo, around 50g/1¾oz each, halved lengthways 20g/¾oz butter ½ medium onion, finely chopped 1 garlic clove, finely chopped ½ tsp hot smoked paprika ½ chicken stock cube 100ml/3½fl oz white wine (alternatively use 2–3 tbsp cider) 3 tbsp double cream 1 tbsp finely chopped fresh tarragon or parsley, plus extra to garnish Method To make the colcannon, heat the butter and oil in a medium saucepan and fry the leek for 3–4 minutes stirring regularly. Add the mashed potatoes and milk and cook over a medium heat for 3–4 minutes, stirring. Add a splash more milk if needed, season with nutmeg, salt and freshly ground black pepper to taste. Set aside and keep warm.To make the chorizo and gravy, heat the oil in a medium non-stick frying pan. Fry the sausages cut-side down until lightly browned and the fat begins to release into the pan. Add the butter, onion and garlic and cook gently for 4–5 minutes, turning the sausages and stirring regularly. Add the paprika and cook for a few seconds more, stirring.Add the stock cube and white wine and bring to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and simmer for 1–2 minutes, before adding the tarragon (or parsley). Taste and adjust the seasoning to taste.Spoon the mash onto two plates and top with the sausages and paprika gravy. Garnish with fresh tarragon or parsley. To make the colcannon, heat the butter and oil in a medium saucepan and fry the leek for 3–4 minutes stirring regularly. Add the mashed potatoes and milk and cook over a medium heat for 3–4 minutes, stirring. Add a splash more milk if needed, season with nutmeg, salt and freshly ground black pepper to taste. Set aside and keep warm. To make the colcannon, heat the butter and oil in a medium saucepan and fry the leek for 3–4 minutes stirring regularly. Add the mashed potatoes and milk and cook over a medium heat for 3–4 minutes, stirring. Add a splash more milk if needed, season with nutmeg, salt and freshly ground black pepper to taste. Set aside and keep warm. To make the chorizo and gravy, heat the oil in a medium non-stick frying pan. Fry the sausages cut-side down until lightly browned and the fat begins to release into the pan. Add the butter, onion and garlic and cook gently for 4–5 minutes, turning the sausages and stirring regularly. Add the paprika and cook for a few seconds more, stirring. To make the chorizo and gravy, heat the oil in a medium non-stick frying pan. Fry the sausages cut-side down until lightly browned and the fat begins to release into the pan. Add the butter, onion and garlic and cook gently for 4–5 minutes, turning the sausages and stirring regularly. Add the paprika and cook for a few seconds more, stirring. Add the stock cube and white wine and bring to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and simmer for 1–2 minutes, before adding the tarragon (or parsley). Taste and adjust the seasoning to taste. Add the stock cube and white wine and bring to the boil. Simmer until the volume of liquid has reduced by half. Add the cream and simmer for 1–2 minutes, before adding the tarragon (or parsley). Taste and adjust the seasoning to taste. Spoon the mash onto two plates and top with the sausages and paprika gravy. Garnish with fresh tarragon or parsley. Spoon the mash onto two plates and top with the sausages and paprika gravy. Garnish with fresh tarragon or parsley.