For years, the humble sausage and mash has been looked down on by some: but no longer, for a truly first-class version has arrived.
Chef Oliver Limousin has created a sausage and mash spectacular at the L'Atelier de Joël Robuchon restaurant in central London, featuring pampered Iberico pig pork, braised in vintage Bordeaux (which would set you back £75 a bottle), served on a puréed potato bed incorporating 10g of black truffle.
It's been put together to celebrate National Potato Week (it's always Potato week at ShortList) and is priced at a huge £75, so you'd better have the wallet ready for a good old busting.
If you fancy a special recipe for your own, somewhat simpler bangers and mash, simply head on over to Many Faces of Potatoes and get cooking.
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