Cooking Jesse's favourite meal | Upstairs in my restaurant Ep 3 Upstairs with...

Описание: This is the third episode of 'Upstairs With...' featuring Jesse Burgess - Co-Owner of Top Jaw and Presenter of Apple TV's Knife Edge.

I have gotten to know Jesse through work on his platform Top Jaw as well as industry events and his new show 'Knife Edge'. Across all of social media, Jesse and Will review restaurants and ask chefs their 'Best of' Best Burger, Best Roast etc... This channel has increasingly grown in size and in influence over the 10 years its been running.

What a pleasure it was to properly sit down with him and talk about, well, everything really. Growing up, his mum, grandad, his ethos and views on the industry. I left the conversation liking him even more and thinking that there is a clear space for someone like him in our industry. In fact, we desperately need him.

Jesse's meal choice was his mother's sausage casserole...now I didn't know how to make that...so I made him my mum's!

Sausage Casserole
50g duck fat
1kg linked sausages
2 Italian white onions, thickly cut
2 celery sticks, sliced
6 cloves garlic, grated
1 x 200g piece of ventreche bacon
1 tbsp smoked paprika
200ml white wine
200g passata
1ltr brown chicken stock
1 jar of coco beans, cooked, drained and washed gently
1 bouquet garni – bay leaf/thyme/rosemary
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200g fresh breadcrumbs
2 cloves garlic, grated
½ bunch parsley, chopped
100g butter, melted
1 bag of salt and vinegar walkers crisps, crushed
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Preheat your oven to 180c fan.

Take the sausages and open up the links, being careful not to split the casings. Tie each sausage into 3 and carefully twist to set the shape.

Begin by heating a wide based pan with the duck fat over a medium heat. Lay all of the sausages in together, in one link. Gently colour the sausages all over to achieve an even golden brown. Remove from the pan and turn up the heat.

Add the onions, celery, garlic, ventreche, bouquet garni and season. Cook quickly for ¾ minutes to render the ventreche fat and then turn down the heat to sweat for around 15/20 minutes. Add a generous spoon of butter, then add the smoked paprika and cook out for 1 minute. Deglaze the pan with the white wine and reduce fully. Now add the passata and chicken stock and bring to a simmer and reduce slightly. Add the sausage link to the pan along with the coco beans – stirring through carefully.

Melt butter, mix with the breadcrumbs, garlic, parsley in a bowl. Crush the crisps coarsely and mix through. Remove the pan from the heat and top with the crumb mix.

Carefully transfer the pan to the oven and braise at 180c for 20 minutes. Remove from the oven when the sauce has reduced around the sausages and the crumb is golden brown. Allow to rest for 30 minutes before serving.

Serve with mashed potatoes, lots of Dijon mustard, and some crusty bread.

Mashed Potatoes
500g ratte potatoes, peeled
1 pack butter
500g double cream
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Reduce the cream by half
Peel rattes, cook in simmering salted water until cooked through, pass through fine mesh sieve or potato ricer quickly whilst piping hot.
Combine the dry mash with a little cream and work in a pan until the potato is completely emulsified with the cream. Gradually add the butter piece by piece until the potato has absorbed all of the fat, is glossy and emulsified. Season to taste if needed.


The biggest of thanks to the legend that is Jesse and to the folks at 7Fifty productions for delivering another beautifully shot episode. Happy cooking x

Crew: 7Fifty
Producer: Rosa Brough
Exec Sous: Adam Goff
Exec Producer: Sam Baines
Creative Exec: Amy Gordon

Happy listening x

Adam