Name: Sausage & hazelnut ragu with celeriac mash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil plus extra to serve; 1 onion finely chopped; 6 herby sausages; 1 garlic clove crushed; 1 tsp smoked paprika; 100ml white wine; 400ml can chopped tomatoes; 30g toasted hazelnuts roughly chopped, plus extra to serve; parsley to serve (optional); 1 celeriac (around 500g), peeled and cut into rough chunks; 300g potatoes (Maris Pipers are best for mashing), peeled and quartered, or halved if small; 150ml milk

Make the family this ragu with celeriac mash and it will soon become part of your repertoire. This easy, budget recipe also counts as three of your 5-a-day

Ingredients

1 tbsp olive oil plus extra to serve

1 onion finely chopped

6 herby sausages

1 garlic clove crushed

1 tsp smoked paprika

100ml white wine

400ml can chopped tomatoes

30g toasted hazelnuts roughly chopped, plus extra to serve

parsley to serve (optional)

1 celeriac (around 500g), peeled and cut into rough chunks

300g potatoes (Maris Pipers are best for mashing), peeled and quartered, or halved if small

150ml milk

Instructions

1 In a large saucepan, heat the olive oil over a medium heat and fry the onion with a pinch of salt until soft, so around 8 mins. Squeeze the sausagemeat out of their skins and mix with the garlic and paprika. Turn the heat up and add the sausage mix to the pan, using the end of your spoon to break it up. Fry until browning, then tip in the wine. Allow to sizzle for a minute, then add the chopped tomatoes. Bring to the boil, then turn the heat down and leave to gently simmer for 25 mins until the sauce is thickened. Season.

2 Meanwhile, boil the celeriac and potatoes in salted water for 15-20 mins until completely softened and falling apart. Drain, then tip back into the pan and allow to steam dry, then blitz or mash, adding the milk a little at a time until it’s at the desired consistency.

3 To serve, stir the hazelnuts through the ragu. Spoon a pile of mash onto each plate and top with ragu. Top with parsley and more hazelnuts, plus a drizzle of olive oil, to serve.