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Introduction

Awarded with a CBE for his services to the catering industry, Brian Turner has received numerous accolades and other awards in his career, and is recognisable for his extensive television appearances and his take on Great British cuisine.

Method

Method for the sausages in red wine sauce

  1. Pre-heat oven to 180°C/350°F.
  2. Heat the dripping. Colour the sausages well all round and take out.
  3. Add the leek and onion to the pan ad colour. Add the tomatoes, garlic, thyme and bay leaf, wine and stock.
  4. Bring to the boil and add the sausages back in, place a lid on and put in the oven for 30 minutes.
  5. Remove from the oven and remove the sausages and keep arm, remove the thyme and the bay leaf and reduce the sauce.
  6. Blend and then pass the sauce, keep warm.
  7. Heat a large sauté pan and add 25g of butter and oil and add the mushrooms until lightly coloured, add the ham and colour too. Remove from the pan and drain.
  8. Heat a medium frying pan and add 25g butter and oil, once hot add the bread cook until golden brown and add to the mushrooms and ham.

Method for the Duchess potatoes

  1. Pre-heat the oven to 220°C/450°F.
  2. Pre-heat the grill to high.
  3. Place the potatoes on a bed of salt and bake in the oven for an hour.
  4. Take out, cut in half and scoop out the potato.
  5. Pass through a potato ricer into a clean bowl.
  6. Beat in the egg yolks and apple puree.
  7. Season with nutmeg, salt & pepper.
  8. Pipe a border onto serving dish with a star tube
  9. Put in the oven or under the grill to dry slightly
  10. Beat egg with a little water, then brush over the potato border
  11. Colour quickly under grill.

To serve

  1. Place three sausages in the middle of the plate pour the sauce over the sausages and sprinkle with chopped parsley and serve with Duchess potatoes around the edge of the plate.