A saucy, warming casserole with Cumberland sausages, chilli gravy and kidney beans. It's budget-friendly and ready in less than 30 minutes too
- 1 tbsp vegetable oil
- 1 onion, thickly sliced
- 8 Cumberland sausages
- 1 fat garlic clove, crushed
- 2 x 400g cans kidney beans in chilli sauce
- 2-3 sprigs curly parsley, chopped
MethodCook the onion and sausages over a fairly high heat for 8-10 mins, turning the sausages often so they brown all over.
- 1 tbsp olive oil
- 12 good-quality sausages
- 1 small onion, chopped
- 1 fennel bulb, quartered, then sliced
- 2 garlic cloves, crushed
- ½ red chilli, finely chopped
- 2 tsp fennel seed
- 2 tbsp plain flour
- 150ml white wine
- 500ml chicken stock
- 200g pack green bean, halved
- 300g broad bean, double podded (unpodded weight)
- 300g pea
- 200g pot half-fat crème fraîche
- zest 1 lemon, juice of ½
- handful parsley, chopped
- handful basil, chopped
- ½ red chilli, finely chopped, to serve
- crusty bread, to serve
- Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate. Tip the onion and fennel into the pan and cook for 10-15 mins until nice and soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few mins more, moving everything around the pan now and then, to prevent the garlic from burning.
- Stir the flour into the vegetables, and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 mins.
- Add the green beans, broad beans and peas, then cook, uncovered, for 2 mins more. Stir in the crème fraîche, lemon zest and juice, and herbs. Add a little more salt and pepper if it needs it, sprinkle with the chilli, then serve with plenty of bread for soaking up the juices.
- 1 tbsp extra-virgin olive oil, plus extra to serve
- 50g chorizo, peeled and thinly sliced
- 450g salad or new potatoes, sliced (I used Charlotte)
- 4 tbsp dry sherry, or more if you need it (or use white wine)
- 2 skinless thick fillets white fish (I used sustainably caught haddock)
- good handful cherry tomatoes, halved
- 20g bunch parsley, chopped
- crusty bread, to serve
- Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp Sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
- Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp Sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil. Serve straight away with crusty bread.
- 8 skin on, bone-in chicken thighs
- 2 tsp turmeric
- 1 tbsp garam masala
- 2 tbsp sunflower oil
- 2 onions, finely sliced
- 3 garlic cloves, sliced
- 500ml chicken stock (from a cube is fine)
- large handful whole green olives
- zest and juice 1 lemon
- 250g couscous
- small bunch flat-leaf parsley, chopped
- Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.
- Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.