This recipe is quick, easy, comforting and absolutely delicious and with only one dirty dish it’s a real weekday winner! (Serves 4). You can swap and change which vegetables you use in the recipe depending on your preference, diet and what’s in season. Some ideal options include; cauliflower, butternut squash, peppers, swede, aubergine or sweet potatoes, but really the options are endless
For the gravy:
Serve with lightly steamed tender stem broccoli
Pre-heat the oven to gas mark 7/ 200°c fan/ 220°c conventional. Put the salt, pepper, herbs and oil into a heavy bottomed, deep roasting tray. Add all of the prepared vegetables and toss them through the oil, seasoning and herbs with your hands until all are coated. Place the roasting tray at the top of the oven and leave for 15 minutes.
Turn the oven down to gas mark 6/ 180°c fan/ 200°c conventional. Take the vegetables out of the oven and give them a quick toss with a spatula before placing the sausages on top of the veg, ensuring that they are evenly spread around the dish. Return the baking tray to the oven for 15-20 minutes, checking regularly.
Remove the tray from the oven, turn the oven down to low, plate up the vegetables and the sausages, keeping them warm in the oven while you are making the gravy. To make the gravy, place the baking tray onto the hob and turn it on a medium heat. Put around 2 cups of boiling water into the baking tray and scrape at the burnt on bits of the tray with a wooden spoon to loosen it all. Crumble in the stock cube, add the mustard and the Worcester sauce and stir well. Stir the cornflour and water and add it to the tray, stirring constantly. Keep stirring whilst the mixture thickens. Stir vigorously (whilst being careful not to burn yourself) until the gravy becomes smooth and lump free. Keep adding water, in small amounts, stirring each time, until the gravy is as thick as you like it and serve immediately.
For the cheese sauce:
While the sausages are cooking, heat the oil in a wok/large frying pan on a medium heat. Add the onion and fry, whilst stirring regularly until it starts to soften. Turn the heat to high and add the peppers and the seasoning (add the paprika here, if desired) and stir thoroughly. Allow the vegetables to caramelize.
For the sauce, heat the butter in a saucepan, over a medium heat. Stir in the flour and allow to cook through for around 2 minutes. Add a small amount of the milk to the pan and stir continuously, until all of the lumps have gone. Continue to add the milk in this way until all of the milk has been added and the sauce is smooth. Add the cheese and continue to stir until all of the cheese has melted and has blended into the sauce. Serve immediately.
Succulent sausages with parsnip mash, spiced red cabbage and steamed tender stem broccoli
For the mash:
For the red cabbage:
For the gravy:
Serve with lightly steamed tender stem broccoli
Pre-heat the oven to gas mark 5/ 190°c conventional/ 170°c fan. Place all of the red cabbage ingredients in a large, flame proof, lidded casserole dish. Stir through, place the lid on and place it in the middle shelf of the oven. Cook for 30 minutes, remove and stir through thoroughly and return to the oven for a further 30 minutes.
Whilst the cabbage is cooking, cook the parsnips and potatoes in a saucepan of boiling water until they soften (approximately 15 minutes), then cook the sausages and steam the broccoli.
While you are waiting for the cabbage, vegetables and sausages to cook, heat the stock and most of the red wine for the gravy in a pan over a medium heat. Mix the cornflour and 2 tbsp of red wine until smooth and then add to the mixture once it has heated through, stir continuously until it has thickened. Once it is ready, stir in the red currant jelly until it has melted into the gravy. Turn the saucepan to a low heat and cover (to prevent a skin forming before serving).
Once the potatoes and parsnips are cooked, drain the vegetables thoroughly, return to the pan and the butter, milk and seasoning. Mash until smooth and creamy (using a ricer if you have one).
Plate up and enjoy!
The sauce can be made ahead and as the meatballs are ready cooked this recipe makes for an easy, convenient and quick meal that everyone is sure to love.
Heat the oil in a saucepan. Add the onion to the saucepan and stir for about 2/3 minutes until they start to soften. Add the garlic to the pan and continue to stir. Add the tomato puree and allow it to cook through for a minute, whilst stirring, before adding the salt & pepper, the basil and the Worcester sauce. Continue to stir until the onions have fully softened and have browned off slightly. Add the passatta and stir through thoroughly. Allow the sauce to come to a simmer.
Our Italian pork & beef meatballs can be added directly to the sauce as it is heating through or can be oven/microwave regenerated. To build your sub, place the meatballs and sauce onto your roll, sprinkle the grated parmesan over the top and enjoy!
Makes 8 Servings
Sift the flour into a bowl and crack the egg into it and whisk together. Add the milk into the flour and egg slowly while continuously whisking, until you have a smooth batter. Add the salt and pepper and whisk to combine.
Cover the batter with cling film and set aside to rest for at least 2 hours (ideally overnight). When you are ready for your toads, heat the oven to gas mark 6/ 200°c conventional/ 180°c fan. Put ½ a teaspoon of olive oil into each cup of a muffin tray and place in the oven to heat.
Once the oil in the muffin tray is hot, remove it from the oven and portion the mix evenly between the 8 muffin trays and pop a raw, frozen cocktail sausage on top of each cup. Bake for 20-25 minutes until they have fully risen and are golden brown and crisp.
This recipe can be served as mini individual portions instead of one large dish if preferred, simply by portioning the mixture into muffin tins and placing a pig in blanket into each separate compartment. For one dish pour the whole mix into a deep roasting tray, add the piggies and serve in portions.
(serve with a roast dinner, as an amazing side dish or with a vegetable medley, creamy mash and an unctuous gravy)
Sift the flour into a large bowl. Whilst continually whisking, crack the eggs into the flour and then add the milk slowly. Keep whisking until your batter is smooth. Add in the rosemary, thyme and mustard. Cover the bowl with cling film and leave it to rest for at least 2/3 hours (ideally overnight).
Once you are ready, pre-heat the oven to 220°c conventional/ 200°c fan assisted/ gas mark 7. In muffin tins, add one tea spoon of oil to each section. If using one large dish then add 2 tbsps of oil. Put the tin/dish into the oven and allow it to heat.
Pour the batter mixture into the tin/dish quickly and place the onion pieces and pigs in blankets on top of the batter (make sure to spread out the pigs evenly to avoid arguments!) and place onto the middle shelf of the oven. Cook for approximately 20 minutes until the batter has risen and turned golden brown and the onion has caramelized.