Matt Tebbutt’s braised beef sausages in red wine with cheese and mash potatoes (aligot ) on Saturday Kitchen.

The ingredients for the aligot are: 1kg floury potatoes, such as Maris Piper or Desiree, peeled and roughly chopped into equal-sized pieces, 3 garlic cloves, crushed, 250ml full-fat milk, 100g unsalted butter, 100ml double cream, 250g Lancashire cheese, grated, 250g Gruyere, gated and salt, to taste.

For the red wine braised beef sausages: dash oil, 6 beef sausages , 6 round shallots, quartered, 300ml red wine , 300ml beef stock , 1 bay leaf , 6 garlic cloves, peeled and left whole and small bunch thyme.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.