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

Pork with English Pesto Crust

  • Serves: 2
  • Preparation time: 10m
  • Cooking time: 25-30m

Ingredients

  • 100g walnut pieces
  • 1 tbsp English mustard
  • 1 clove garlic
  • 1 pot flat leaf parsley
  • 75g cheddar cheese, grated
  • 1 tbsp oil
  • 4 pork loin steaks, trimmed
  • 200g vine on cherry tomatoes

Method

  • Preheat the oven to 200oC, gas mark 6.
  • Place the walnuts, mustard, garlic and all but 3 sprigs of the parsley including the stalks into a food processor and blitz to give a paste. Add in the Cheddar and process to combine and season.
  • Heat the oil in a frying pan and fry the pork steaks to brown on both sides, about 5 minutes and transfer to a baking tray. Press the English pesto over the steaks, add the tomatoes, still on the vine to the tray and roast for 15-20 minutes.
  • Serve the pork topped with the tomatoes, sprinkled with remaining chopped parsley and new potatoes.

Nutritional Information

  Per Serving
Kcal 534
Sugar 2.9
Fat 34.6g
Sat Fat 8.9g
Salt 0.6g

Pea & Basil Soup

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

Ingredients

  • 4 sliced Prosciutto Crudo
  • 1 tbsp oil
  • 1 onion, chopped
  • 1 potato, diced
  • 400g frozen peas
  • 1 litre vegetable stock
  • 1 pot basil, leaves and stalks
  • 4 tsp Greek yogurt

Method

  • Preheat the oven to 200oC, gas mark 6.
  • Place the prosciutto on a baking tray and bake for 6-7 minutes until crispy.
  • Meanwhile, heat the oil in a large saucepan and fry the onion and potato for 3-4 minutes. Add the peas and stock. Bring to the boil, cover and simmer for 10-15 minutes until the potato is tender.
  • Reserve 4 sprigs of basil and add the remaining leaves and stalks to the soup, puree with a stick blender. Season to taste.
  • Divide the soup between 4 bowls, top with the crispy prosciutto torn into pieces, a small dollop of yogurt and the reserved sprigs of basil.

Nutritional Information

  Per Serving
kcal 221
Sugar 9.8g
Fat 6.5g
Sat Fat 1.7g
Salt 2.2g

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

Moroccan Lamb Burgers with Rosemary Focaccia

  • Serves: 4
  • Preparation time: 20m plus proving time
  • Cooking time: 20-25m

Ingredients

  • 500g pack ciabatta bread mix
  • 2 cloves garlic, chopped
  • 20g fresh rosemary + 1 sprig reserved
  • 2 tbsp olive oil
  • 500g lean minced lamb
  • 1 tsp rose harissa paste
  • ½ tsp sea salt

Method

  • Mix the bread mix with the garlic and half the rosemary and mix in 260ml warm water to form a dough. Knead on a lightly floured surface for 10 minutes. Return to the bowl, cover and leave to rest in a warm place for 30 minutes.
  • Meanwhile, mix together the lamb, harissa and remaining chopped rosemary and mould into 4 burgers, chill.
  • Preheat the oven to 220°C, gas mark 7.
  • Knock back the dough and divide into 8, mould into flat rounds and place on 2 greased baking trays. Make dimples in the dough using a wooden spoon handle, sprinkle with salt and press in small sprigs of rosemary, leave in a warm place for 20 minutes until doubled in size then drizzle with 1 tbsp oil and bake for 20-25 minutes, swapping over the trays half way until golden.
  • Heat the remaining oil and fry the burgers gently for 15-20 minutes, turning occasionally until cooked throughout. Serve with 4 rolls and some salad.

Nutritional Information

  Per Serving
Kcals 683
Sugar 2g
Fat 20g
Saturated Fat 7g
Salt 0.8g

Rosemary Roasted Lamb With Potatoes

  • Serves: 2
  • Preparation time: 15m
  • Cooking time: 1hr

Ingredients

  • 350g lamb neck fillet
  • 2 cloves garlic, sliced
  • 7 sprigs fresh rosemary
  • 3 tbsp white wine
  • 400g floury potatoes such as King Edward potatoes
  • 2 tbsp olive oil

Method

  • Preheat the oven to 180°C, gas mark 4.
  • Make slits in the lamb and press in the garlic and small sprigs of rosemary from 2 large sprigs.
  • Lay 4 whole sprigs of rosemary on a large sheet of foil, place the lamb on top. Bring up the edges of foil to encase the lamb leaving the top open. Pour in the wine and season. Place on a baking tray and bake for 15 minutes.
  • Meanwhile, cut the potatoes into small roasts and parboil for 5 minutes, drain and toss in the oil. Chop the rosemary from the remaining sprig and sprinkle over the potatoes, add to the baking tray and cook with the lamb for 45 minutes.
  • Slice the lamb and serve with the potatoes, pouring over the excess juices.

Nutritional Information

  Per Serving
Kcals 262
Sugar 1g
Fat 36g
Saturated Fat 13g
Salt Trace

Parsley Salsa Verde with Lamb

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

Ingredients

  • 2 tbsp extra virgin olive oil
  • Zest and juice of 1 lemon
  • 3 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh thyme
  • 1 tbsp capers, roughly chopped
  • 4 lamb leg steaks

Method

  • Mix together the oil, lemon zest and juice, fresh herbs and capers. Season well and chill.
  • Barbecue or pan fry the leg steaks for 4-6 minutes or until cooked to your liking.
  • Top the lamb with salsa verde and serve with new potatoes tossed with a little butter and chopped fresh parsley.

Nutritional Information

  Per Serving
Kcals 281
Sugar 0.5g
Fat 18g
Saturated Fat 6g
Salt 0.55g