1 tbsp light olive oil
8 pork sausage, cut into chunks
6 spring onions, finely chopped
200g mushrooms, thinly sliced
2 garlic cloves, crushed
400g cherry tomatoes, halved
400g tin baked beans
4 large free-range eggs
¼ tsp sweet smoked paprika
2 tbsp finely chopped flat leaf parsley, to garnish
Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside.
Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through.
Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking.
Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately.
1 tbsp olive oil
1 onion, diced
2 garlic cloves, chopped
8 thick pork sausages, skin removed, meat crumbled
400g tin chopped tomatoes
300ml vegetable stock
50g plain flour
400g penne pasta
salt and pepper
Preheat the oven to 200C
Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes.
Crumble in the sausage meat and fry until colored on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce.
Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-colored appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat.
Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden.
2 tbsp Madras curry paste
1 large butternut squash (600g), chopped into medium size chunks
1 red pepper, halved, deseeded and roughly chopped into chunks
400g can reduced-fat coconut milk
small bunch coriander, roughly chopped
Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.
Ideal For Dessert after a Christmass Lunch
1 large ripe mango
6 scoops vanilla
2 tbsp thick cream
3 passion fruits
Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.
1 tbsp vegetable oil
1 large onion , chopped
1 garlic clove, chopped
1-2 tbsp curry paste
400g can tomato
200ml vegetable stock
sustainable white fish fillets, skinned and cut into big chunks
rice or naan bread
Heat the oil in a deep pan and gently fry the onion and garlic for about 5 mins until soft. Add the curry paste and stir-fry for 1-2 mins, then tip in the tomatoes and stock. Bring to a simmer, then add the fish. Gently cook for 4-5 mins until the fish flakes easily. Serve immediately with rice or naan
1 tsp unsalted butter
2 garlic cloves
250g portabellini mushrooms (Any mushrooms you can find)
250g pack chestnut mushrooms (Any mushrooms you can find)
4 slices brown seeded bread
Handful of snipped chives
4 tbsp half-fat crème fraîche (Sour Cream)
1. Heat 1 tsp unsalted butter in a large frying pan and cook 2 garlic cloves, chopped, over a gentle heat for 1 minute.
2. Add 250g portabellini mushrooms and a 250g pack chestnut mushrooms and stir-fry for 10 minutes until tender.
3. Meanwhile, toast 4 slices bread.
4. Stir a large handful of snipped chives and 4 tbsp half-fat crème fraîche into the mushrooms. Spoon over the hot toast.