Sage Sausages with Roasted Red Onion Chutney

  • Prep: 10 minutes
  • Cook: 20 minutes
  • Serves 4

Ingredients

  • 20g sage
  • 454g pack sausages
  • 3 red onions, cut into ½ cm slices
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • 100ml red wine vinegar
  • 50g soft brown sugar

Method

  • Preheat the oven to 200°C, gas mark 6.
  • Remove 8 large sage leaves and wrap around the centre of each sausage (secure with a cocktail stick if required). Chop the remaining sage.
  • Place the onions, garlic, and half the chopped sage in a roasting tin and toss in 1 tbsp oil. Roast for 20 minutes.
  • Meanwhile, heat the remaining oil and fry the sausages for 5-6 minutes until evenly browned and add to the roasting tin for the last 15 minutes.
  • Set the sausages aside and keep warm. Transfer the onions to a small saucepan and add the vinegar and sugar and cook for 5 minutes until caramelised. Stir in the remaining sage and season.
  • Serve with the sausages.

Nutritional Information

  Per Serving
Kcals 428
Sugar 20.5g
Fat 27.7g
Saturated Fat 8.7g
Salt 2.1g

Duck & Figs with Sage Glaze

  • Prep: 10 minutes
  • Cook: 15 minutes
  • Serves 2

Ingredients

  • 2 duck breasts
  • 170g figs, halved
  • 2 tbsp honey
  • 20g sage, chopped
  • 150g couscous
  • 200ml hot chicken stock

Method

  • Preheat the oven to 200oC, gas mark 6.
  • Score the duck skin and fry, skin side down first for 1-2 minutes each side, transfer to a small roasting tin and add the figs, honey and half the sage. Roast for 10-15 minutes for medium.
  • Meanwhile, place the couscous in a bowl with remaining sage and pour over the hot stock. Cover and leave for 5 minutes before fluffing up with a fork.
  • Slice the duck into 4 and serve with the couscous topped with the figs drizzled with remaining juices.

Nutritional Information

  Per Serving
Kcal 605
Sugar 15g
Fat 27.6g
Saturated Fat 8g
Salt 0.5g

Pork with Sage & Marsala Sauce with Potato and Parsnip Mash

  • Serves: 2
  • Preparation time: 15m
  • Cooking time: 15m

Ingredients

  • 1 large parsnip, diced (220g)
  • 300g floury potatoes, diced
  • 250g pork fillet, sliced into 6
  • 10g fresh sage
  • 1 tbsp oil
  • 100ml Marsala wine
  • 4 tbsp half fat crème friache (100g)

Method

  • Cook the parsnip and potato in boiling water for 10-15 minutes until tender, drain.
  • Meanwhile, place the pork slices between 2 sheets of clingflim and beat with a rolling pin until flattened. Season and place a large sage leaf on each piece.
  • Heat the oil in a frying pan and fry a further 4 whole sage leaves for a few seconds until crispy, drain and reserve. Add the pork to the pan, sage side down first and fry for 2 minutes each side.
  • Add the Marsala wine and remaining sage, shredded and cook for 1-2 minutes until reduced slightly.
  • Mash the parsnip and potatoes and stir in the crème fraiche and season to taste, serve with the pork and pour over the sauce.

Nutritional Information

  Per Serving
Kcals 527
Sugar 10g
Fat 18g
Saturated Fat 7g
Salt 0.3g

Sage, Chestnut & Butternut Squash Risotto

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 30m

Ingredients

  • 1 tbsp olive oil
  • 20g chopped fresh sage + 4 large whole leaves
  • 1 onion, chopped (180g)
  • 500g butternut squash, diced
  • 300g risotto rice
  • 75ml white wine
  • 350ml vegetable stock
  • 200g pack whole chestnuts
  • 50g Parmesan, grated

Method

  • Heat the oil in a large frying pan and fry the whole sage leaves for 1 minute until crispy, drain on kitchen paper and reserve. Add the onion, squash and chopped sage and fry for 5 minutes. Add the rice and cook for a further minute.
  • Add the wine and reduce by half, stir in the stock gradually, keeping the pan covered and cook very gently for 25 minutes. Add the chestnuts 5 minutes before the end of cooking.
  • Stir in the parmesan and season to taste. Serve garnished with the fried sage leaves.

Nutritional Information

  Per Serving
Kcals 515
Sugar 11g
Fat 9g
Saturated Fat 3
Salt 0.75g

Classic Sage & Onion Stuffing

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 20m

Ingredients

  • 25g butter
  • 1 large onion, finely chopped (220g)
  • 10 chopped fresh sage leaves
  • 200g fresh while breadcrumbs
  • ½ tsp coarse ground black pepper
  • 150ml chicken stock

Method

  • Preheat the oven to 200°C, gas mark 6.
  • Melt the butter in a frying pan and fry the onion and sage for 5 minutes. Add the breadcrumbs and pepper and cook for 2-3 minutes. Stir in the stock and season to taste.
  • Press into an ovenproof serving dish and bake for 20 minutes until golden on top. Alternatively roll into 8 balls and place on a baking tray and cook for 10-15 minutes.

Nutritional Information

  Per Serving
Kcals 249
Sugar 4g
Fat 6.6g
Saturated Fat 3.3g
Salt 1.1g