Recipe: Bangers, Brussels and Mash

​"Deep-fried Brussel sprouts with a silky smooth dressing served with pork bangers and buttery mash." Drool! A twist in the classic bangers and mash.

Ingredients:

• 2kg Brussels sprouts, cut in half
• 150g lentils
• 1 packet of Campers Pantry Beans
• 1 bunch of fresh mint
• 1 bunch fresh continental parsley
• 2 litres of rice bran oil or grapeseed oil
• Salt

Dressing:

• 2 tbls of hot English mustard
• 100ml vincotto
• 200ml extra virgin olive oil
• Salt & pepper to taste

Equipment Needed:

• 9 quart camp oven
• Cast Iron Skillet

Method:

1. Pre-heat your camp oven
2. Take lamb out of the fridge about 10 minutes before cooking. Trim an excess fat.
3. Make 12 or so small incisions on the outer edge of the lamb and slot in fresh garlic. Rub with sale to taste.
4. Lay rosemary on top and place lamb on trivet in camp oven. Add ½ cup of water to the bottom.
5. Put the lid on the oven and cook over low heat coals for 1hr 45mins. Check with a skewer every 30-40mins.
6. Place hot coals on the lid for the last 20mins of cooking.
7. Serve with veggies of choice.

Recipe and images provided by Campers Pantry.