LARGE PIPING BAGS RECIPES

Steps:

• Prepare the piping bag: If you are using a plastic, disposable piping bag, then you will need to snip off the tip first. Insert the tip you'll use into the bag to gauge how much to snip; you will only need to cut off a 3/4-inch or so. Do not cut too much or your piping tip may slip out the bottom. If you are using a canvas piping bag, trim the end to fit large piping tips.
• Insert the tip: Slip the tip into the bag and place it snugly in the bottom of the bag. If you are using a couple set, insert the "inside" plastic piece into the bag first. Then secure the piping tip on the outside of the bag with the plastic ring. Screw the tip into the coupler tightly.
• Prepare the bag for filling: Grasp the middle of the piping bag with one hand. Fold the top half of the bag over your hand to open up the bag and form a cuff covering your hand.
• Fill the bag: Scoop up your filling with a rubber spatula, or spoon and insert it in the bag. Scrape extra filling off the spatula against the inside of the bag. Fill the bag only 2/3 to 3/4 of the way full.
• Pinch the bag closed: Once the filling has been added, push all of the filling towards the tip of the bag and twist it where the filling starts. This helps the top of the bag stay closed (preventing spills) and keeps the pressure needed to pipe out the filling.
• Eliminate the air bubbles: Gently "burp" the filled bag by applying a small amount of pressure to push out any air bubbles before getting started. Do this over a spare mixing bowl or the bowl of remaining filling. A bit of filling may "plop" out with the trapped air before it really starts flowing.
• Holding the bag while filling: Hold the piping bag toward the top (at the twist) with your dominant hand — not at the bottom. If this feels awkward, try filling the bag with less filling for more control. Use your opposite hand to help guide the bag and hold it steady as you pipe.
• Get ready to pipe! In almost all cases, hover the piping tip just above the surface of whatever your are piping on and at a perpendicular angle — don't press the tip directly against the surface, as this will not give the filling anywhere to go.
• Pipe the frosting: Apply pressure to the bag by slowly closing your dominant hand (the one at the top of the bag) until the filling begins to flow out. Pipe slowly and steadily — no need to rush. When you're done piping a shape and are ready to move on to the next, stop applying pressure and lift the tip up. Reposition and start piping the next shape.
• Changing a tip with a coupler: If you're using a coupler and want to swap tips, just unscrew the outer part of the coupler and change it out for a new tip.
• Refilling the piping bag: Once your hand is closed and you can't pipe anymore, stop, push the filling toward the tip if needed, and twist the bag again. Continue piping, refilling the bag as needed.

Steps:

• Heat 1 tbsp of the oil in a large non-stick frying pan and fry the sausages in two batches over a medium heat for 15 mins, turning regularly, until nicely browned. Transfer the sausages to a large flameproof casserole dish.
• Tip the onions and celery into the frying pan and cook over a medium-high heat for 5 mins or until beginning to soften and lightly colour, stirring regularly. Add a splash more oil if needed. Tip the vegetables into the casserole dish.
• Put the remaining oil in the pan, cook the mushrooms over a high heat for 4-5 mins until lightly browned, then add to the casserole. Pour the wine and 300ml water into the dish and crumble the stock cube over the top. Stir in the chestnuts, tomato purée and bay leaf. Bring to the boil, then reduce the heat, cover loosely with a lid and simmer gently for 30 mins, stirring occasionally.
• Meanwhile, make the mustard mash. Put the potatoes in a large pan of water, bring to the boil, then reduce the heat and simmer for 15-20 mins or until the potatoes are soft but not falling apart. Drain well in a colander, then return to the pan and mash with the butter and cream until smooth. Beat in the mustard, season to taste, and set aside.
• Mix the cornflour with 2 tbsp cold water until smooth. Stir into the casserole and cook for 2-3 mins, stirring regularly, until the sauce has thickened. Remove the dish from the heat, season and sprinkle with chopped parsley, if using. Serve with the mustard mash.