Heap’s bangers and mash with black kale and crispy shallots

To cook the sausages, pre-heat the oven to 200°C/400°F/gas mark 6. Mix the horseradish sauce and cream together and using a pastry brush coat each sausage with the mix, then wrap each one tightly with 2 rashers of slightly overlapped streaky bacon. Heat the vegetable oil in a frying pan over a medium to high heat then add the bacon-wrapped sausages and cook until the bacon is golden brown on all sides. Place the sausages on a non-stick tray and bake in the pre-heated oven for 8-10 minutes until the temperature in the middle of the sausages reaches 70°C, use a meat thermometer to check.

To make the sauce smitaine, melt the butter in a thick-bottomed saucepan over a low to medium heat and cook the shallots slowly without colouring them. Add the wine and vinegar and reduce the volume by a half. Add the cream and reduce by a third until the consistency is thick enough to coat the sausages. Add the gherkins and season to taste, then serve.

To make the purple mash, add the sweet potatoes to a large saucepan and cover with cold water. Bring the pan to the boil and then add the salt. Reduce the heat to a simmer for around 20 minutes until soft. Drain off the water, add the butter and seasoning and mash to a smooth purée.

To cook the kale, boil some salted water in a saucepan. Cut away any heavy stalks from the leaves. Blanch the leaves until you can fold them without snapping. Drain and add the butter to melt over the kale leaves, season with salt and freshly cracked black pepper.

To cook the crispy shallots, soak the shallot rings in the milk for 5 minutes. Drain then toss in seasoned flour to coat. Shallow-fry in hot oil until golden and crispy. Drain on kitchen paper and sprinkle with a little salt.

To serve, place some purple mash on the centre of the plate and gently spread across. Scatter some black kale over the mash and place two sausages on top. Finish with the shallot rings and drizzle with sauce smitaine.