Pigs in Blankets with Creamed Potatoes & Mushroom Gravy

Recipe:
Preheat the oven to 200°C/180°C fan.

Place the potatoes in a pan and cover with cold water. Bring to the boil and gently simmer until completely cooked through.

In a hot pan, brown the pigs in blankets with a little oil, then transfer them to a baking tray. Set aside the pan and its juices. Roast the pigs in blankets in the oven for 8–10 minutes. Remove and brush them with the cranberry jelly and return to the oven for 5 minutes.

Place the pan back on a high heat and add the mushrooms, garlic and thyme. Fry for a couple of minutes before shaking the pan and frying again to get the best colour. Add the chicken stock and bring to the boil. Simmer until the stock has reduced by half leaving you with a rich gravy.

Put the cornflour into a jug or cup, add 3 tablespoons of water and mix to a milky consistency. Gradually pour into the boiling gravy bit by bit until it’s thickened to a consistency you’re happy with. Remove from the heat and take out the garlic clove with a spoon.

Strain the potatoes and allow them to steam dry in the colander for a couple of minutes. Meanwhile, add the butter and milk to a fresh pan, bring to the boil then remove from the heat. Add the potatoes back to their pan and begin to mash. Slowly beat in the milk and butter to give them a silky smooth texture. Spoon the mash onto the middle of your serving plates, pile up with the pigs in blankets then drown in gravy.