Puff pastry bites with a spicy kick - team Spanish paprika sausage with sweet apple and top with poppy seeds
- small knob of butter
- 1 small eating apple, peeled and finely diced
- 6 chorizo-style cooking sausages
- small handful parsley, chopped
- 375g pack puff pastry
- 3 tbsp apple sauce
- 1 egg, beaten
- 2 tbsp poppy seed
- 500g baby new potato
- 2 onions, sliced
- 2 red peppers, deseeded and cut into strips
- 200g cooking chorizo, sliced
- 4 eggs
- Steam the potatoes for 15-20 mins or until cooked.
- Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
- Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
- Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.
- 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.
- 3-4 tbsp extra-virgin olive oil
- 1 onion, chopped
- 1 carrot, finely diced
- 1 celery stick, finely diced
- few thyme sprigs
- 2 bay leaves
- 2 garlic cloves, finely chopped
- 200g chorizo, diced
- ¼ tsp cinnamon
- 1 tsp hot smoked paprika
- 2 x 410g/14oz cans chickpeas, rinsed and drained
- 1-2 tbsp sherry vinegar
- 400g bag spinach leaves, washed and drained
- Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
- Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.