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Mediterranean Mixed vegetable tray bake with sausages

Serves 4

This recipe is perfect for an easy, healthy summer supper after a busy day.

Ingredients

  • 1 aubergine
  • 2 courgettes
  • 1 red pepper
  • 1 yellow pepper
  • 5 large tomatoes of various colours
  • 4 cloves of garlic
  • 15 mls olive oil
  • 2  teaspoons chopped rosemary
  • 2  teaspoons of sugar
  • A generous pinch of salt
  • Fresh-ground black pepper
  • 30 mls Balsamic vinegar
  • 8 good quality pork sausages
  • A small handful of fresh basil, chopped finely

Method

  1. Preheat oven to 180 degrees (fan assisted).
  2. Cut up the aubergine, peppers, tomatoes and courgettes into 2cm cubes and add them to a large roasting tin to make a layer roughly 3 chunks of veg deep. The size of the tray is important: too big and your vegetables will stew, too small and they will burn.
  3. Finely mince the garlic and sprinkle it on top along with the oil, vinegar, sugar, salt and black pepper.
  4. Roast for 30 minutes, stirring occasionally when you see the vegetables in the top layer begin to caramelize.
  5. After 30 minutes clear a space in the middle of the tray (the vegetables should be softening and oozing juice) and lay the sausages along with an extra drizzle of oil if necessary.
  6. Cook for a further 25 minutes until sausages are golden brown.
  7. To serve, set the sausages aside and mix the finely-chopped basil through the vegetables and season to taste. Pile the veg into individual bowls and lay your sausages on top. Garnish with any remaining basil and serve with lots of crusty buttered bread.

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Sausage and mushroom pasta with spinach

August 2013

A fantastically comforting and delicious dish ready in just 20 minutes. Works just as well with veggie sausages too.  Serves 2

Ingredients

4 sausages, cooked and sliced into bite-sized chunks
200g dry pasta, spaghetti or tagliatelle is ideal
200g mushrooms, sliced
half a teaspoon of dried chilli flakes
2 cloves of garlic
a small glass of dry white wine
three tablespoons of crème fraîche
2 large handfuls of fresh spinach
a small bunch of parsley, finely chopped.
A small squeeze of lemon

Method

  1. Place a large saucepan of water on to boil.
  2. Fry your mushroom slices in a deep frying pan until tender, add the chilli garlic and a generous grind of pepper.
  3. Plunge your pasta into the boiling water and cook according to packet instructions.
  4. Add the wine to the mushrooms and cook for 3 minutes on a medium heat to evaporate the harsh alcohol.
  5. Reduce the heat and add the crème fraîche and sausages to the mushrooms.
  6. Drain the pasta and add the spinach, parsley and lemon juice to the sauce. Check the seasoning, adding salt and more pepper if necessary.
  7. Mix the sauce into the pasta and serve with a sprinkling of cheese.

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Simple Italian tomato salad

August 2013

Ingredients

250g of tomatoes
10 leaves of basil, finely chopped
Half a clove of garlic, finely minced
2 tablespoons of extra virgin olive oil
1 tablespoon of cider vinegar
Salt and pepper

Method

  1. Slice your tomatoes, and place them in a shallow bowl.
  2. Scatter over the basil and garlic and drizzle over the oil and vinegar.
  3. Season just before serving. A brilliant edition to a mezze or BBQ salad selection.

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Classic Spinach, bacon and potato salad with basil and garlic tomatoes

August 2013

Serves 4 as a light main. A speedy simple supper.

Ingredients

400g of new potatoes 
200g spinach
8 rashers of bacon
25g butter
150g of cherry tomatoes
10 leaves of basil, finely chopped
Half a clove of garlic, finely minced
2 tablespoons of extra virgin olive oil
1 tablespoon of cider vinegar
Salt and pepper

Method

  1. Scrub your potatoes and place in a large pan of water. Bring to the boil and simmer until tender, should be around 25 minutes.
  2. While the potatoes are cooking, slice the tomatoes and combine them with the oil, vinegar, garlic, basil and season to taste.
  3. When the potatoes are 15 minutes into their cooking time grill or fry your bacon until crisp.
  4. When the potatoes are tender, drain them and toss them in the butter.

To serve, lay the spinach on your serving plates to form a bed for the potatoes. Sprinkle over the tomatoes and their dressing and top with your slices of crispy bacon.