Stick on the frying pan and rustle up this Scandinavian-inspired solo supper with egg, potatoes and sweet pickles
- 2 pork sausages
- 200g potato, diced (leave the skins on)
- 1 tbsp olive or vegetable oil
- 1 small onion, chopped
- 1 small apple, cored and chopped
- 1 egg
- 2 cooked beetroot, grated
- 1 tbsp honey & mustard dressing
- 1 tbsp cider or white wine vinegar
- rocket, to serve
MethodAdd the sausages and cook for 5 mins, then add the potatoes for another 5 mins. Drain well and slice the sausages.
- 2 red onions, 1 thinly sliced, 1 finely chopped
- 2 limes, juice of 1 and 1 cut into wedges
- 1½ tbsp sunflower oil
- 2 garlic cloves, finely chopped
- 2 tsp ground cumin
- 1 tbsp tomato purée
- 1 tbsp chipotle paste
- 400g can kidney bean, drained and rinsed
- 4 corn tortillas
- 140g radish, thinly sliced
- large handful coriander, roughly chopped
- Heat oven to 220C/200C fan/gas 7. Put the sliced onion, lime juice and seasoning in a bowl, and set aside.
- Heat 1 tbsp of the oil in a pan and fry the chopped onion and garlic until tender. Stir in the cumin and fry for 1 min more. Add the tomato purée, chipotle paste and beans, stir, then tip in half a can of water. Simmer for 5 mins, season, then roughly mash to a purée. (You can cook for a few mins more if it is a bit runny, or add a few splashes of water to thin.)
- Meanwhile, brush the tortillas with the remaining oil and place on a baking sheet. Bake for 8 mins until crisp. Spread the tortillas with the bean mixture. Mix the radishes and coriander with the pickled onions, then spoon on top. Serve with lime wedges.
- 12 linked chipolatas
- drizzle of oil
- 250ml cider
- 2 tbsp wholegrain mustard, plus extra to serve (optional)
- 2 tbsp clear honey
- juice and zest 1 lemon
- 1 tbsp clear honey
- 1 tbsp extra virgin olive oil
- ½ small celeriac, peeled
- 2 carrots, peeled
- 2 raw beetroot, peeled
- 1 apple
- 100g mixed seed (toasted if you have a spare pan)
- Untwist the chipolatas links and squeeze the meat along the sausage skin so you have 1 long sausage. Roll the sausage into a cartwheel and push 2 wooden skewers through at right angles to secure. Heat a large frying pan with a drizzle of oil. Put the sausage wheel in the pan and cook over a medium heat for 8-10 mins until nicely browned on the underside. Flip over and cook for a further 8-10 mins until browned all over.
- Whisk the cider, mustard and honey together until smooth, pour over the sausage and increase the heat. Bubble for 10-15 mins until reduced to a sticky glaze.
- To make the salad, whisk the lemon juice and zest, honey and olive oil in a large bowl with some seasoning. Grate the celeriac, carrots, beetroots and apple, add the seeds and toss everything together. Cut the sausage into chunks and serve with the salad and some extra mustard, if you like.
- 8 good-quality pork sausages
- 1 eating apple, peeled, cored and grated
- 1 tbsp chopped sage leaves
- 2 tbsp red wine vinegar
- 1½ tbsp caster sugar
- 1 small red onion, finely sliced
- 200g red cabbage, finely sliced
- 2 tsp wholegrain mustard
- 4 bread rolls, split in half
- Heat oven to 200C/fan 180C/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir through the grated apple and sage, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins or until golden and cooked through.
- Meanwhile, mix the vinegar and sugar together with some seasoning. Stir to dissolve the sugar before stirring in the onion, cabbage and mustard. Leave to stand and soften while the burgers finish cooking. Place a burger in each roll and top with some pickled cabbage, serving any extra on the side.