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Chilli Challenge Winners

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Silly Beef Wellington

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Fennel Sausages Braised with Lemony Potatoes

The perfect sausages for this dish are those from specialist Italian or Continental delicatessens, luganega, which come in one long length. If you are using ordinary sausages, add a teaspoon of fennel seeds to the onions when frying.

Serves 4


450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas
4 tbsp extra virgin olive oil
1 small onion, halved and thinly sliced
2 garlic cloves, thinly sliced
750g/1½lb small waxy potatoes, peeled and each cut into quarters
½ lemon, pared zest and juice only
4 fresh bay leaves
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
120ml/4fl oz water


  1. Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages.
  2. Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside.
  3. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill.
  4. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender.
  5. Remove the lemon zest and sprinkle with the rest of the parsley before serving.
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Sausages with Balsamic Onions

Serves 2-3

454g (1lb) villagers fine sausages
2 onions (peeled)
2 red onions (peeled)
8 shallots (peeled)
2 tbls of good balsamic vinegar
4 tbls light olive oil
1 tbls light brown sugar
15g fresh sage (roughly chopped)
4 cloves garlic (peeled)
Sea salt & black pepper

1. Preheat oven to 190c/375f/gas mark 5.
2. Cut the onions into wedges, leave the shallots whole and place the onions and shallots in a small roasting tin. Douse with three tablespoons of the olive oil and the balsamic vinegar, then add the brown sugar, sage and garlic.
3. Season and cook in the oven for 25 minutes, turning once or twice during cooking, until the onions are tender and are starting to caramelise at the edges.
4. Normally we don’t recommend frying our sausages but as the oven is occupied sometimes it can’t be helped.
5. With the remaining oil, brown the sausages in a frying pan (DO NOT HAVE THE HEAT TOO HIGH) then remove and add to the roasting tin with the onions. Continue to cook a further 15-20 minutes and serve with mash potato.