The Pikey Pig's Diamond Mash

Name: The Pikey Pig's Diamond Mash
Total time: 50 min
Yield: Serves 4
Ingredients: 8 Pork sausages, high quality; 1 kg Russet or Maris Piper potatoes, peeled and quartered; 50 g Butter; 80 ml Milk, warm; 1 tbsp English mustard; 2 Onions, medium, thinly sliced into rings; 3 tbsp Plain flour; 500 ml Vegetable oil for frying; 80 g Smoked streaky bacon, finely diced; 1 Onion, large, finely sliced; 2 Garlic cloves, minced; 330 ml Dark ale (Stout or Porter); 300 ml Beef stock, hot; 1 tsp Worcestershire sauce; 2 Fresh thyme sprigs; 1 tbsp Cornflour (cornstarch); to taste Salt and black pepper

Robust pork sausages served atop creamy, mustard-infused mash, crowned with a shimmering 'diamond' crust of crispy fried onions and accompanied by a rich, dark ale and bacon gravy. A dish that captures Snatch's gritty charm and the allure of the stolen diamond with typical British flair, using pork, potatoes, onions, and ale.

50 min
Serves 4
Medium
Crime

Gather these

Ingredients

8Pork sausages, high quality
1 kgRusset or Maris Piper potatoes, peeled and quartered
50 gButter
80 mlMilk, warm
1 tbspEnglish mustard
2Onions, medium, thinly sliced into rings
3 tbspPlain flour
500 mlVegetable oil for frying
80 gSmoked streaky bacon, finely diced
1Onion, large, finely sliced
2Garlic cloves, minced
330 mlDark ale (Stout or Porter)
300 mlBeef stock, hot
1 tspWorcestershire sauce
2Fresh thyme sprigs
1 tbspCornflour (cornstarch)
to tasteSalt and black pepper

Tip: To prevent soggy crispy onions, ensure they are fully dried after rinsing, coated thinly and evenly with flour, and fried in sufficiently hot oil without overcrowding the pan.

Step by step

Instructions

1
**For the Mash:** Boil potatoes in salted water until tender, about 15-20 minutes. Drain well and return to the hot pan. Add butter, warm milk, mustard, salt, and pepper. Mash until smooth and creamy. Cover and keep warm.
2
**For the Crispy Onions ('Diamonds'):** Heat vegetable oil in a medium saucepan or deep-fryer to 170°C (340°F). Toss the sliced onions with flour until lightly coated. Fry onions in batches for 3-5 minutes per batch, until golden brown and crispy. Drain on paper towels and season with salt. Set aside.
3
**For the Sausages:** While the onions are frying, cook the sausages in a separate frying pan over medium heat for 15-20 minutes, turning occasionally, until thoroughly cooked and golden brown. Keep warm.
4
**For the Ale & Bacon Gravy:** In a clean saucepan, fry the diced bacon over medium heat until crispy. Remove bacon, leaving the rendered fat. Add the sliced large onion and cook slowly until deeply caramelized, about 10-15 minutes. Add minced garlic and cook for 1 minute more.
5
Deglaze the pan with the dark ale, scraping up any browned bits. Let it reduce by half. Stir in the hot beef stock, Worcestershire sauce, and thyme sprigs. Bring to a simmer.
6
Mix cornflour with 1 tablespoon of cold water to form a slurry. Slowly whisk into the simmering gravy until it thickens to your desired consistency. Remove thyme, stir in the crispy bacon bits, and season with salt and pepper to taste.
7
**To Serve:** Spoon a generous amount of mustard mash onto each plate. Top with two cooked sausages. Ladle the rich ale and bacon gravy over and around. Finally, scatter a generous handful of the crispy 'diamond' onions over the top to finish.

The Inspiration

Why this dish

This recipe directly channels 'Snatch's' essence: the 'Pikey' influence comes through in the rustic, yet intensely flavourful fried onions and hearty mash. The 'Pig' theme is evident in the quality pork sausages and the bacon-infused gravy, a nod to Brick Top's infamous disposal methods. The 'Diamond' element is visually represented by the shimmering, golden-crisp fried onions, echoing the film's central MacGuffin and its value. The rich, dark gravy mirrors the film's grittiness and underworld dealings, all wrapped in a classic, hearty British dish.

Snatch · Crime

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