Pasta with Potato Sauce, Sausage and Chard

Pasta and potatoes may seem an unusual combination but you will be surprised at how delicious this humble Italian dish really is. It has its origins in Neopolitan peasant cuisine that made use of leftover pasta and vegetables so that nothing was wasted. The Italians have always been creative and this dish is a sustainable way to use up leftover mixed pasta and with potatoes … Continue reading Pasta with Potato Sauce, Sausage and Chard

Roast Chicken with Fresh Herb Stuffing

Recently I bought a George Foreman Contact roaster, pre-owned but new and not used. It worked exceptionally well to cook a moist roast chicken easily and with no mess. This recipe uses a bread and herb stuffing to give the chicken flavour. Freshly picked herbs from the garden, sage, rosemary, parsley, celery and onion along with some dry seasonings make up the stuffing. The result … Continue reading Roast Chicken with Fresh Herb Stuffing

Oven Baked Sausages and Roasted Vegetables

This is such an easy way to cook your favourite sausages with roasted vegetables all in one baking dish. Onions and a good chicken stock add flavour to the roasted potates and carrots.  The Italian pork sausages also give flavour to the potatoes and carrots. The pan juices thicken and with the cooked onion slices make a delicious chicken flavoured sauce for the sausages. Served … Continue reading Oven Baked Sausages and Roasted Vegetables

Strawberry, Apple and Rhubarb Crumble Pie

The sharpness of rhubarb and green apples contrasts well with the sweetness of strawberries. This strawberry, apple and rhubarb pie has a spicy crunch of oats and almonds in its crumble topping and is the perfect pie to share for Valentine’s day. Strawberry, Apple and Rhubarb Crumble Pie: Ingredients: Pastry: 1 cup plain flour 1 egg 100 g butter 75g  sugar pinch of salt ( … Continue reading Strawberry, Apple and Rhubarb Crumble Pie

Vegetarian Mushroom and Lentil Pies

These little individual pies, made using homemade shortcrust pastry, have a crisp outer shell, filled with a rich mixture of lentils, mushroom, carrot and celery. The dark ale, sweet caramelised red shallots, the rosemary and garlic give a deep robust flavour to the mushrooms. The addition of roasted sweet potato on the base adds balance to the ale and also keeps the base from becoming … Continue reading Vegetarian Mushroom and Lentil Pies

A Mediterranean Lunch

Today I will set out a quick and easy to prepare, tasty and delicious Mediterranean style lunch of Koftas with grilled zucchini salad. It is accompanied with a salad of mixed baby heirloom plum tomatoes and cucumber, roasted banana chillies, kalamata olives, feta cheese and Baba Ganoush dip. This is traditionally served with fresh rocket leaves, pita bread and wedges of lemon. Allowing the Koftas … Continue reading A Mediterranean Lunch

Savoury and Sweet Galettes

I have always wanted to make a galette, that free form rustic tart made of pastry and filled with fruit or other vegetables.  It can be another great sustainable way to make something interesting from leftover vegetables that you may have or perhaps to use fruit you have in the crisper. Here I have used baked vegetables that I had made from this recipe and … Continue reading Savoury and Sweet Galettes