Category Archives for Weekday Suppers

Slow Cooker Beef in Red Wine

Beef, cooked in red wine, with a touch of rosemary until it’s meltingly soft. Simple ingredients but flavours that are rich and deep… 

Slow Cooker Beef in Red Wine

I’ve been meaning to post this recipe since before Christmas but I  kept making it and then eating it all before I remembered to take a photo! 

It’s one of those magical dishes which requires minimum preparation (if you can even call chucking all the ingredients into your slow cooker and giving them a quick stir, ‘preparation’) but which, when left for a few hours of gentle heating, transforms into something so special, so truly treatsome (yes, that’s a word!) that it both comforts and revives at the end of a wearisome day.

Slow Cooker Beef in Red Wine

Slow Cooker Beef in Red Wine
Yields 4
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  1. 1 onion, finely chopped
  2. 450 g cubed braising steak
  3. 1 tbs flour
  4. 1 tsp dried rosemary
  5. 2 carrots, peeled and chopped
  6. 200 ml red wine
  7. 200 water
  8. 100 g frozen peas
  1. Set your slow cooker to medium
  2. Add all the dry ingredients and stir well so that everything is well coated with the flour
  3. Season
  4. Add the wine and water
  5. Leave for 7-8 hours, stirring occasionally if you're around to do so
  6. Add the peas at least 30 minutes before you eat
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 If you’re still not convinced that you need to make this stew, then just do one last thing for me…  

Imagine yourself outside your front door.  It’s dark. It’s freezing. I mean freezing. You’ve been rushed off your feet all day and you think you can feel the first signs of a cold.  What’s worse, you can’t find your keys.  You’re scrabbling about in your bag but it’s too dark to see anything properly and your hands are so numb you can’t make your fingers work.  

Slow cooker beef and red wine

After what feels like about an hour of bag scrabbling, you finally find the elusive keys and put them triumphantly into the lock. One quick turn and you’re in.  

Suddenly, the cold of the day is behind you.  The warmth of your home greets you like the welcoming smile of an old friend and the smell?  Well, the smell of tender beef, red wine and rosemary  fills your nostrils and drives out the tiredness, the cold and the problems of the day.

All that’s left to do is to grab yourself a bowl and greedily ladle it in.  Then settle into your favourite chair and with a big sigh, enjoy….

After more winter warmers?

Try these for size…

Chicken & Vegetable Broth

Chicken & Vegetable Broth

Winter Vegetable Soup

Cheese & Rosemary Toasts

Slow Cooker Lamb Shanks

Lamb Shanks

Chinese Salmon and Crispy Kale

Sweet and salty, crispy seaweed stylee kale and succulent, pink, salmon with just a hint of the orient. A Chinese whisper if you will..

Chinese Salmon & Crispy Kale

I’ve always loved the Crispy Seaweed that you get at the Chinese.  I think it’s the combination of sweet and salty along with that satisfying crunch – plus hey, it’s one of your five a day right? So when  I recently discovered that, for the most part, it isn’t actually seaweed at all, but rather, cabbage or kale, I’ve got to say I felt a bit let down.

Once I got over my initial indignation, I realised that this could actually be a good thing! It meant I could recreate one of my favourite takeaway treats in my very own kitchen (without having to take a trip to the beach first…)

Chinese Salmon Crispy Kale

Now the good thing about this dish (other than the whole ‘no need for waders’ thing above and aside from the fact that it’s bloomin’ tasty) is that it’s unbelievably easy to make. You are no more than 10 minutes away from tucking into a mound of sweet and salty, crispy seaweed stylee kale and succulent, pink, salmon with just a hint of the orient. A Chinese whisper if you will…

Crispy Kale, Chinese Salmon

Chinese Salmon & Crispy Kale
Serves 2
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  1. For the Crispy Kale
  2. Around 3 handfuls of curly kale
  3. 1/2 tbs olive oil
  4. 1 tsp Maldon salt
  5. 1 heaped tsp brown sugar
  6. 1/2 tsp ground ginger (optional)
  7. For the Salmon
  8. 2 salmon fillets
  9. 1 tbs flour
  10. 1 tsp Chinese Five Spice
  11. 2 salmon fillets
  1. Pre-heat the oven to 200 C
  2. Pick the leaves off the kale and chop finely
  3. Mix in the oil, salt, sugar and ground ginger so that all the kale is coated
  4. Place the kale on a baking tray so that it's all evenly laid out
  5. Roast in the oven for approx 6 minutes (check so it doesn't burn but it should be, well...crispy, when it comes out!)
  6. Meanwhile, mix the flour and five spice and put it on to a plate
  7. Coat each salmon fillet in the flour mix, shaking off any excess
  8. If you have a George Foreman Grill then place them in the grill and cook for 6 minutes (if not, then heat a drizzle of olive oil in a frying pan and fry the fillets for around 3 minutes per side.
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 The recipe for Crispy Kale is based on one I found in my trusty Abel & Cole book (nope – this isn’t a sponsored post – but credit where credit’s due right!?)

For the fish, I use my George Foreman grill, thanks to my lovely Mother-in-Law who recently served us some perfectly cooked salmon using her’s and so inspired me to dig mine out of a cupboard and dust it off after months (ok, years…) of neglect.  If you don’t have one, then a frying or griddle pan will do just fine.

Crispy Baked Chicken with Sweet Potato Fries

That satisfying crunch, through the crispy, golden breadcrumb coating, into succulent bites of chicken…

This recipe is a slightly more grown-up, much tastier and healthier version of the kids classic, chicken nuggets and chips.  It’s for those days when you yearn for childish food. You want something simple and comforting. Something that can be eaten with your fingers, dipped into your condiment of choice and happily scoffed with guilt-free abandon.

crispy baked chicken nuggets

Pretty perfect as it is, but add the tiniest hint of rosemary and the occasional hit of chilli and suddenly this crispy baked chicken gets even more exciting. Oh, an one more thing.  This is baked chicken so you get all of the crunch but none of the grease!

Fan of Crispy Chicken?  Try this too…

Pesto Breadcrumb Chicken

Crispy baked chicken

Now as you know, I’m certainly not one to be bossy, but if you’re going to go to the trouble of making this rather fabulous crispy chicken, then it seems a shame not to enjoy it with its natural bedfellow, the gorgeously gooey sweet potato fry (or rather, a whole bowl for them if possible).

Crispy baked chicken

Crispy Baked Chicken & Sweet Potato Fries
Serves 4
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For the Crispy Baked Chicken
  1. 40 g plain flour
  2. 1 tsp dried rosemary
  3. 1/2 tsp paprika
  4. 1 large egg
  5. 100 g panko breadcrumbs
  6. 1 tsp chilli flakes
  7. 450 g skinless and boneless chicken thighs
  8. Spray oil (optional)
For the Sweet Potato Fries
  1. 3 sweet potatoes
  2. 1 tsp paprika
  3. 1 tbs olive oil
  1. Pre-heat the oven to 200 C
  2. Line 3 baking trays with baking paper
  3. Put the flour, paprika and rosemary on a plate and season well with salt and pepper
  4. Whisk the egg in a bowl
  5. Put the panko breadcrumbs and chilli flakes in another bowl and season well
  6. Cut any fat off the chicken and then slice into strips
  7. Take each strip and coat in the flour, shake off the excess and then dip in the egg
  8. Roll each strip in the breadcrumbs and place 2 of the baking trays
  9. If you have some spray oil then give the chicken a spray. This will help it turn golden.
  10. Peel the sweet potatoes and slice them into fries
  11. Add the paprika and oil and mix so they are all coated
  12. Place them on the third baking tray and put them in the oven for 10 minutes
  13. Now turn them over and add the chicken to the oven.
  14. Bake for another 15-20 minutes
  15. Remove when the fries are soft and the chicken crispy on the outside with no pink on the inside.
  1. I use scissors to cut the chicken into strips - I find it much easier than cutting with a knife
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Autumn Cottage Pie

This Cottage Pie has all the colours and tastes of autumn. A filling of minced beef, squash, herbs and just a heady touch of cinnamon. All with a bronzed crown of cheesey sweet potato…

You know that saying about how dogs start to look like their owners? Well, have you ever noticed that foods often tend to look like the seasons they belong to?

Cottage Pie

Not sure what I’m on about? Stay with me for a second… Think about the foods that you eat in summer. Vibrant, bright colours that match the world around them. Watermelon, strawberries, tomatoes… 

See what I mean? Well in autumn, the season of golds, coppers and orange, the food very kindly obliges again. Butternut squash, sweet potato and pumpkin all reflecting this cold season of warm, burnished colours.

Cottage Pie

This recipe is a celebration of some of my favourite autumn foods.  It’s actually inspired by Delia’s Special Cottage Pie from her Complete Cookery Course but with a few seasonal twists which add a subtle, but oh-so comforting sweetness.

Autumn Cottage Pie
Serves 6
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  1. 2 tbs olive oil
  2. 2 leeks, thinly sliced
  3. 300 g butternut squash, diced
  4. 500 g minced beef
  5. 1/2 tsp ground cinnamon
  6. 1/2 tsp dried oregano
  7. 1 tbs chopped fresh parsley
  8. 300 ml beef stock
  9. 900 g sweet potatoes
  1. Heat the oil in a pan and then add the chopped leeks. Cook them, stirring occasionally until they have softened
  2. Add the diced butternut squash - the cubes should be around 1cm
  3. Now add the mince, cinnamon and herbs and continue to stir occasionally until browned
  4. Add the stock and bring to a simmer, then set aside
  5. Peel and chop the sweet potatoes and then add to a pan of water
  6. Pre-heat the oven to 200 C
  7. Bring the water to the boil and simmer for around 10-15 minutes until the potatoes are soft
  8. Put the sauce into a casserole
  9. Mash the sweet potatoes and add the second tbs of olive oil then add them to the top of the sauce and spread them out to cover it all
  10. Bake in the oven for 25 mins
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Chicken & Vegetable Broth

Get your glow back with a bowlful of this Chicken & Vegetable Broth. Bitefuls of carrot and swede, the occasional satisfying pop of a pea, chicken that’s fallen from the bone and glistening pearl barley… 

You know that feeling when you’ve been out in the sunshine all day and you feel all glowing and full of life? It can be hard to recreate that at this time of year. The combination of grey skies, dark mornings and rainy days can leave you feeling pretty lack lustre and, if things get really bad, downright depressed.

Chicken & Vegetable Broth

That’s when I turn to food for a spot of comfort.  I’m not talking cakes and chocolate here (although I certainly wouldn’t discount them!) No, instead, why not try to replace what’s missing in sunshine and vitamin D with food that fills you with goodness and warmth on the inside?

Chicken & Vegetable Broth

This Chicken and Vegetable Broth is full to the brim with wholesome comfort and goodness.  A steaming bowlful slurped with a hunk of crusty bread, a good book and if possible, some sort of roaring fire, cannot fail to give you that glow of satisfaction that’s so often missing around this time of year.

For more words of wisdom regarding comfort food try this…

Chicken & Vegetable Broth

PS – I’m currently lucky enough to be on hols in the very lovely village of Ringstead in Norfolk and can confirm that a brisk walk along the beach is another great way to get a healthy, happy glow.  Said walk, followed by this Broth is pretty close to perfect.

Chicken & Vegetable Broth
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  1. 1 tbs olive oil
  2. 6 skinless chicken thighs (approx 600 g)
  3. 2 leeks, sliced into rings
  4. 2 carrots, chopped into 1.5 cm cubes
  5. 1/3 swede, chopped into 1.5 cm cubes
  6. 2 tbs tomato purée
  7. 1 tsp dried mixed herbs
  8. 750 ml chicken stock
  9. 50 g pearl barley
  10. 100 g frozen peas
  1. Heat the oil in large pan and add the chicken thighs. Brown on each side and then remove to a plate. You may need to do this in batches.
  2. Now add the chopped leeks to the pan and cook gently until they have softened.
  3. Add the carrots and swede, herbs and tomato purée. Stir gently for a minute or so before adding in the stock.
  4. Now add the chicken thighs back in, along with any juices that have collected on the plate
  5. Bring to the boil and add in the pearl barley
  6. Simmer gently for 45-60 minutes until the vegetables have softened and the chicken has started to fall from the bone
  7. Now remove the chicken from the bones and add it back to the broth
  8. Finally, add the peas and simmer for a further 5-10 mins
  1. The dried herbs are included here so that the lack of fresh can never get between you and a bowl of broth. They can however, be very happily replaced with fresh - such as thyme, rosemary, parsley etc
  2. Equally, don't let a lack of leeks get in your way. These can be substituted with a large onion.
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 For more recipes to warm your cockles, take a look at these…

Slow cooker lamb shanks

Winter vegetable soup

Quick and easy chilli

Recipe: Creamy Coconut Butternut Squash Curry

A creamy coconut curry sauce fighting for saucepan space with chunks of butternut squash and fresh, seasonal veg…

Comfort food conundrum

When life gets tough, it’s all too tempting to turn to comfort food to see you through.  The problem is, comfort food doesn’t tend to be particularly healthy food, so although it feels pretty amazing while you’re sitting stuffing your face with pepperoni pizza, topped with macaroni cheese with a side of mashed potato and finished off with crumble and custard, about five minutes later, the sluggishness sets in, closely followed by the sleepiness… 

Coconut Butternut Squash Curry

Too many days of this and you just feel constantly tired, your waistband feels tighter, your skin feels pallid and all in all, you feel in need of something fresh and nutritious. 

Fan of meatless curries? Why not try my Chickpea Curry?

Detox Dilemma

So you tuck into salads, smoothies and skimmed everything. Then, after a few days of eating nothing but virtuous wholemeal this and superfood that, you start to crave something a little richer and more satisfying.  

Coconut Butternut Squash Curry

Well, before you reach for the donuts in despair (reach for them by all means – just not in despair!), I have the answer to this seemingly unsolvable riddle. I’m not going to leave you in suspense – in fact, I rather suspect you’ve already guessed the solution…my post title was hardly subtle…

Creamy Coconut Butternut Squash Curry

Not convinced that a humble bowl of veggie curry could be the answer to all your prayers? Let me explain… 

Coconut Butternut Squash Curry

For me maximum flavour equals maximum satisfaction and this curry is so full of flavour it’s had to rent out a loft to make room for it all…  Onions spiced with mellow turmeric, earthy cumin and fiery chilli. Trusty tinned tomatoes add depth and coconut milk takes it to another level. You could eat this sauce as a soup without even adding more ingredients.

We’re not doing that though – we’re going for full on comfort and for that, we need our old chum the butternut squash. It ticks so many comfort food boxes – sweetness, starchiness, gooiness… Now imagine that, swimming in the curry sauce and soaking up all of its flavours…

Coconut Butternut Squash Curry

Supremely satisfying! Also, pretty virtuous – a few of your five a day in there already. How about we chuck in a few more?  This is the other winning element of the recipe, because you really can add any other veggies you like.  I particularly love to add cauliflower and broccoli and I’m afraid I must insist that you add peas, but other than that, the world is your oyster.. ahem… bean….spinach

Creamy Coconut Butternut Squash Curry
Serves 6
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  1. 1 tbs olive oil
  2. 2 medium onions, chopped
  3. 2 cloves garlic, crushed
  4. 1 tsp ground cumin
  5. 1 tsp ground paprika
  6. 1 tsp ground turmeric
  7. 1 tsp chilli powder
  8. 1 x 400g tin of tomatoes
  9. 1 x 400g tin of coconut milk (feel free to use low fat)
  10. 1 butternut squash, peeled, de-seeded and cut into chunks
  11. 2 carrots, cut into chunks
  12. 1/2 head cauliflower, cut into florets
  13. 1/2 head broccoli, cut into florets
  14. 200 g frozen peas
  1. Heat the oil in a large pan and add the onions
  2. Soften for 5 minutes and then add garlic and stir
  3. Continue to soften for another 5 minutes
  4. Add the spices and cook for 2 more minutes
  5. Add the tinned tomatoes and coconut milk and bring to a simmer
  6. Using a hand-held blender, whiz until the sauce is smooth
  7. Now add your squash and carrot and leave simmering with a lid on for 20 minutes
  8. Add in the broccoli, cauliflower and peas and simmer for a further 15 minutes
  1. Serve with brown rice or crusty bread or just eat a big bowlful all on its own
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 Butternut Squash Curry

Sun Dried Tomato & Black Olive Crusted Lamb Chops

A golden breadcrumb coating, flecked with black olive and sun dried tomato, crunching through to lamb, cooked to just pink perfection…

Black Olive & Sun Dried Tomato Crusted Lamb Chops

Lamb; at its most flavourful after feasting on the lush grass of summer. Just pink, like rosy cheeks, coming back from the park on cool Saturday mornings as August fades to Autumn.

Sun Dried Tomato; Summer’s ripeness now gone, but its sweetness still preserved and with it, a last echo of sunshine

Black Olive & Sun Dried Tomato Crusted Lamb Chops

Black Olives; bringing a taste of Mediterranean warmth, the last hints of a summer now past, but whose dark earthiness also bring to mind those clear crisp September walks in the woods. Not cold enough for a big coat yet, but you wish you’d worn a thicker jumper.

Breadcrumbs; fried till golden and crisp. Each bite, a crunch of freshly fallen autumn leaves.

Black Olive & Sun Dried Tomato Crusted Lamb Chops

See? The coming of Autumn doesn’t have to be so bad. Still don’t believe me? Gobble up a plateful of these and you’ll feel better – I promise.

Sun Dried Tomato & Black Olive Crusted Lamb Chops
Serves 2
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  1. 4 lamb chops
  2. 100 g bread or ready-made bread crumbs (I use panko)
  3. 1 tbs black olives
  4. 1 tbs sun dried tomatoes
  5. 1 clove garlic
  6. Zest of 1 lemon
  7. 1 egg, beaten
  8. Olive oil
  1. Place your bread or breadcrumbs into a food processor along with the olives, tomatoes, garlic and lemon zest.
  2. Blitz until everything is the consistency of bread crumbs and then tip out into a large, flat dish
  3. Pour enough oil into a large frying pan so that it is about 1/2 cm deep
  4. Heat the oil
  5. Now take each lamb chop and first dip it into the beaten egg, shaking off the excess, then put into the breadcrumb dish, making sure it is covered.
  6. Once all of the chops have been crumbed, you can add them to your hot oil.
  7. Fry for around 4 minutes on each side until they are crisp and golden
  1. Make sure the oil is really hot before you start or your breadcrumb coating won't crisp up properly
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 Love lamb? Try these Slow Cooked Lamb Shanks or Spicy Mint Lamb Kebabs

Recipe: Tandoori Chicken Burgers

…all the great flavours of tandoori chicken, with a minty raita – but in burger form!

I started to write this post right at the start of BBQ season, and have only just got around to finishing it! Sadly, the time for BBQ’s is nearly at an end for another year (at least for us folk in the UK), but I urge you to sneak at least one more in, just so you can eat these burgers at their very best.  They’re fab done in a frying pan or a griddle pan, but ALL burgers were meant to be cooked over an open flame. FACT.

Tandoori Chicken Burgers

There’s nothing better than the smell of your food as it cooks over hot coals – and there’s nothing worse than smelling it when it’s coming from someone else’s grill!

Growing up, we never had burgers at our family BBQ’s and I never questioned it. In fact I never really realised there was anything unusual in a burger-less BBQ. Only when I left home and started to go to other people’s BBQ’s did I realise that the burger is pretty much a staple .  I must confess, that I’d still go for a good snorker over a burger any day, but I have recently realised the endless variety of burgers that are possible and that rather ignited (pardon the pun) a passion in the experimental cook in me!

Tandoori Chicken Burgers

Other BBQ recipes to try

Spicy Mint Lamb Kebabs

50 Most Mouthwatering BBQ Recipes

These particular burgers were inspired by Mary Berry’s Chilli Burgers from her latest book Mary Berry’s Absolute Favourites She adds chilli and Thai red curry paste to her minced beef (with wonderful results I might add!) and it occurred to me, that I could do something similar to put a new twist on one of my all-time BBQ faves – Tandoori Chicken.

The results, despite a shaky start where I processed chicken breasts to create my own mince (not the right texture at all), were a triumph!  Think all the great flavours of tandoori chicken, with a minty raita – but in burger form!

tandoori chicken burgers

Tandoori Chicken Burgers
Yields 2
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  1. 250 g chicken (or turkey) mince
  2. 1 large spring onion, finely sliced
  3. 1 red chilli, finely chopped
  4. 1 tbs tandoori paste
  5. 1 tbs chopped, fresh mint
  1. Mix together all of the ingredients in a bowl & season
  2. Using wet hands, split the mixture in half and form 2 balls which you can then flatten into burger patties
  3. Brush both sides with oil
  4. Place both burgers on a hot frying pan, griddle or bbq grill
  5. Leave for 3-4 minutes (don't be tempted to turn it before, or to squish it with a spatula!)
  6. Turn and cook for a further 3-4 minutes until cooked through
  7. Leave to rest while you prepare your buns (notes on serving, below)
  1. First of all - I've found turkey mince much easier to find than chicken - so go with this if you can't find chicken. If you can tell a difference, then you have more sophisticated taste buds than I!
  2. To serve, I spread a dollop of Greek yoghurt on my buns and then add some chopped lettuce and slices of tomato.
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Recipe: Feijoada

Long week? Feeling stressed about those deadlines? Can’t get a moment’s peace because the kids keep arguing?

In that case, come with me.  Kick off your shoes and slip on your sandals.  Loosen your tie and grab your favourite holiday play list (which I hope has at least a few Gypsy Kings songs in there..) and let’s go to Portugal…

Have you seen those big Mediterranean family meals that often appear on films or cooking shows? You know the ones I mean – a long, rustic, wooden table groaning with dishes of wonderful looking food, boards of cheese, crusty bread, bottles of wine scattered here and there… All under the shelter of a pergola covered in beautiful flowers or vines.  Family and friends gathered to enjoy the home cooked food as well as each others company and lively conversation…


Well pack your bags because that’s where I’m taking you with this recipe!  Feijoada, a traditional Portuguese dish, is perfect for such an occasion.  It’s absolutely bursting with flavour, but instead of you toiling for hours in the kitchen, the ingredients do all the hard graft for you – giving you more time to sit outside, letting the warm breeze soothe your weary brow and sipping red wine till the worries of the week just drift away…aaaah….



Serves 6

You will need:

1 tbs olive oil

2 onions, finely chopped

2 cloves of garlic, crushed

1 cooking chorizo (the long, thin kind)

400 g diced pork (from leg)

2 bay leaves

1 x 400g tin borlotti beans in water

1 x 400g tin pinto beans in water

1 x 400g tin mixed beans in water


  • Heat the oil in a large pan and then add your onions, softening them for around 10 minutes
  • Now add the garlic and the chopped chorizo and cook for a further 10 mins until the chorizo has released its gorgeous oils and started to colour slightly
  • Add the pork and the tins of beans, INCLUDING their liquid
  • Bring to a simmer, pop a lid on and leave on a low heat for around 20 minutes, stirring occasionally
  • Best left over night but also fine to tuck into straight away!


The recipe itself has been a family favourite ever since it was passed on by a great family friend from Madeira.    It works brilliantly in summer, served with crusty bread and a simply dressed salad but its robust flavours are also wonderful in winter.  A steaming bowl of this with some rice, greens and a big glass of red will bring you deep comfort on those chilly winter days.

So, call your nearest and dearest, grab your biggest pan and crack open a bottle or 2 of red! You’ve got a Mediterranean feast to attend.




World Hunger Day Recipe: Sausage & Tomato Pie

Did you know that May 28th is World Hunger Day?

I didn’t either, until I was recently asked to contribute a recipe as part of a World Hunger Day campaign called ‘Come Dine Below the Line‘ which is being run by The Hunger Project and MyVoucherCodes.

The idea is, that the recipe should be below the poverty line and cost no more than 33p per head.  It’s not easy, let me tell you!

This recipe comes from my Mother-in-law and has been a firm favourite for many years now.  If I’m honest, it hadn’t actually occurred to me how cheap it is to make – that’s really just an added bonus.  The reason it’s so popular in my home, is that it’s warming, comforting and absolutely delicious!  It doesn’t hurt that it’s super easy to make either…

I’ve based my costings on ingredients from Sainsbury’s, for no other reason than the fact that it’s my local supermarket and where I do my grocery shopping.

World hunger day - Sausage & Tomato Pie

Sausage & Tomato Pie

Serves 6

You will need:

1 tbs Sunflower oil (2p)

1 onion, chopped (6p)

8 x Basics Pork Sausages (85p)

1 x 400g tin Basics Peeled Plum Tomatoes (35p)

1 large potato (25p)

1 oz Basics Strong Cheddar (12p)

Total cost – £1.63 (27p per person)
  • Pre-heat your oven to 200 C
  • A couple of bits of prep to start.  Firstly, chop your onion and then squeeze all of the sausage meat out of your 8 sausages.  I find the easiest way to do this is to twist it in the middle and then push the meat out towards each end.  A bit of kitchen roll helps with this too.
  • Now, gently heat your oil in a large saucepan and sauté your onion until it has softened.
  • Add in your sausage meat and let it brown, stirring to break it up a bit more
  • Drain off any excess fat that has come out of the sausages
  • Add your tinned tomatoes and gentle break them up with a wooden spoon
  • Bring the whole mix to a gentle simmer and then pop it all into an oven dish
  • Now, it’s time to peel and finely slice your potato
  • Place your slices over the sausage mixture so that it’s all covered
  • Now cover in foil and pop in the oven for 30 minutes
  • Remove the foil and sprinkle over your grated cheese, along with a bit of seasoning
  • Pop back in the oven (foil-less) for 15 minutes

If you’ve got a bag of peas in the freezer then these make a great accompaniment – or to keep the cost down even more, any veggies that you grow in your garden!

The Calories

How do I get involved?

I’m glad you asked! Here are all the details you need to start fundraising for World Hunger Day