Bangers and 'smash' platter with minty pea pesto
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Emma Guscott
Bangers and 'smash' platter with minty pea pesto
We love a recipe reinvention that’s as delicious as the original but leaves a lot less to clear up
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
675Kcal
Fat
38gr
Saturates
10gr
Carbs
58gr
Sugars
7gr
Fibre
6gr
Protein
24gr
Salt
1.2gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1kg baby potatoes
- 8 pork sausages*
- 3 tbsp olive oil
For the minty pea pesto
- 25g pine nuts
- 250g frozen petits pois, cooked and cooled
- 1 garlic clove, crushed
- 10g mint leaves, roughly chopped
- 5g basil leaves, roughly chopped
- 25g parmesan, grated
- juice of 1 lemon, plus wedges to serve
- 100ml olive oil
- steamed seasonal vegetables, to serve
Step by step
- Boil the potatoes in a large pan of salted water until tender; about 20 minutes. Drain and set aside to steam dry. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6.
- Tip the potatoes onto a large baking tray. Use the bottom of a glass to gently ‘smash’ the potatoes and season with salt. Add the sausages to the tray, drizzle with the oil and season with black pepper. Roast for 35 minutes, turning the sausages halfway, until the potatoes are crispy and the sausages are deeply golden.
- Meanwhile, to make the pesto, toast the pine nuts in a dry frying pan over a medium heat for 2 minutes, until golden, then transfer to a plate to cool. Tip into a food processor, add the petits pois and garlic and pulse until chopped and combined. Add the herbs and pulse a few more times. Scrape into a bowl and stir in the parmesan, lemon juice and olive oil. Season to taste.
-
Spoon the pesto over the sausages and potatoes. Serve with lemon wedges and steamed veg.
*Ensure sausages are gluten-free.
