This was a total see-what's-in-the-fridge-and-needs-using-up meal but it actually worked very well. The completely made-up name comes from a cross between bangers & mash and bubble & squeak !
Banger and Squeak
drizzle of olive oil
1 pack of smoked Toulouse sausages
1/2 Chinese cabbage (normal cabbage would be fine too)
Heat the oil in a pan and gently fry the chopped sausages and onions for 10 minutes.
Add the mushrooms and continue cooking for a few minutes.
Add the cabbage and stir-fry for a few minutes. (Add a couple of spoonfuls of water if necessary.)
If you want to go down the bubble and squeak route, you could add some leftover mashed potato to the pan at this point. I was serving mine with the remains of the gratin dauphinois though, so I didn't bother with extra potatoes.