Highland fling

Cosy up this month with one of these comforting dishes inspired by life in the Scottish highlands

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Sausage meatballs with mustard mash

SERVES 4 READY IN 1 HR 40 MINS

• 400g pork sausages • 1 egg • 100g fresh breadcrumbs • 1tsp dried sage • 2 red onions, thinly sliced • 4 garlic cloves, thinly sliced • 100g white wine • 3 bay leaves

• 400g vegetable stock • 1 1/2tbsp good-quality balsamic vinegar • 90g double cream • 5g parsley, leaves chopped (optional) • Olive oil, for cooking FOR THE MUSTARD MASH • 750g Maris Piper (or similar floury potatoes), quartered • 75g butter • 75g double cream • 75g whole milk, plus extra as needed • 1tbsp wholegrain mustard • Nutmeg

1 First, start the mash. Bring a large saucepan of water to the boil, then add the potatoes and cook for 20-25 mins, or until the potatoes are soft.

2 Meanwhile, get on with the meatballs. Remove the sausages from their casing if required, and place in a large bowl. Add the egg, breadcrumbs and sage, then season lightly. Mix until well combined, then roll into meatballs the size of a walnut. You should get roughly 24 small meatballs.

3 Heat a little oil in a frying pan over a medium-high heat, then add the meatballs and fry, turning regularly, to colour the outsides evenly. Once the meatballs are well coloured, remove them from the pan and set aside.

4 Add a little more oil to the pan and fry the onions until they have softened and are beginning to colour, then add the garlic. Once everything is beginning to caramelise, add the wine and the bay leaves. Simmer until the wine has almost evaporated.

5 Once reduced, add the meatballs, along with the stock and balsamic vinegar. Season lightly, then reduce the heat. Simmer for 20-30 mins. If the sauce is thickening too quickly, cover the pan with a lid or add a splash of water and lower the heat.