A new version of Toad in the Hole with a nod to Thanksgiving from ” The Christmas Chronicles” by Nigel Slater.
A new favourite from ” The Weekend Cook” by Angela Hartnett. You need to use good sausages- ideally spicy Italian Sausages with fennel and chilli which can be bought in some supermarkets and Italian delicatessens. You can replace the peas with broad beans or leeks if you like.
An easy and delicious baked pasta dish from Diana Henry. Serve with a green salad on the side.
Another recipe from Abel and Cole ” How to Eat Brilliantly Every Day”.
A recipe i found in ” River Cottage Good Comfort” by Hugh Fearnley- Whittingstall. In this book he tweaks many favourite recipes to make them healthier for us.
I saw this recipe from ” THe Pigs in Blankets Cookbook” from The Jolly Hog and could not resist it. Its great as a light supper as well as as a side for the festive season.
A recipe from Tarik Abdeladim, chef at Los Moros in York.
A simple lunch or supper from Waitrose
Sausages in an aromatic sweet and sour sauce from ” Mezcla” by Ixta Belfrage. If you like you could add some tinned or jarred beans to make this a more substantial dish, or serve with grilled bread to mop up the juices. Tuscan or Sicilian fennel and chilli sausages are good in this if you can find them, but if not any good quality and quite fatty sausages will do nicely.
A recipe for spiced sausages from ” Indian in 7 ” by Monisha Bharadwaj. It also works well with Cumberland Sausages or sausages with onions. You can either serve it with mashed potatoes and a green vegetable pr with rotis or pitta breads.
A variation on this party favourite from Yotam Ottolenghi. To save time you can use small chipolatas already wrapped in bacon if you like.
A favourite recipe from ” Lidgate’s The Meat Cookbook” by Danny Lidgate and Hattie Ellis.
A delicious supper from ” A Flash in the Pan” by John Whaite. Start preparing your pickles in the morning. New York meets Vietnam!
American style hot dogs from Claire Thomson.
A comforting Spanish supper from ” Cook Simple ” by Diana Henry.