Recipe of the Week – 8th February 2016 – Glamorgan Sausages

Like veggie burgers, there are so many different recipes for sausages to try out there. I have previously experimented with nut-based ones, but have always fancied trying Glamorgan Sausages, which are predominantly cheese and onion. I was very happy with the result, taste-wise, although my sausage-rolling skills definitely need working on!

Makes 12


350g Cheshire cheese, roughly grated

1 medium onion, peeled and grated

400g breadcrumbs, from toast, then grated

350ml vegetable oil, for frying

2 tbs Herbes de Provence

2 tbs chopped flat-leaf parsley

2 tsp English Mustard

2 eggs, beaten

50ml milk

salt and pepper to taste

For the coating;

2 eggs, beaten

100ml milk

100g plain flour

3 tsp sweet smoked paprika


1. Mix the cheese, breadcrumbs, herbs and grated onion together in a large bowl and season. Add the beaten egg, mustard and milk. Mix together well before adding the breadcrumbs, then combine to form a firm dough.

2. Roll the mixture into thick sausages on a floured surface then cut into required lengths.

3. In a separate bowl, mix the egg and milk for the coating together, and also separately, the flour and the paprika.

4. Dip the sausages in the milk and egg mixture, covering thoroughly, then coat with the flour and paprika mixture. Set aside.

5. Heat the vegetable oil in a large frying pan over a medium heat then fry the sausages, turning regularly, until golden brown all over. Drain well and serve.

Recipe of the Week – 1st February 2016 – Sweet Potato Burgers

There are so many different veggie burger recipes and variations available, occasionally I like to try to make something up to see how it works. I’m not particularly keen on trying to replicate a meaty texture or taste – burgers can be much more interesting than that! This recipe is simple and very tasty – the chilli levels can be varied depending on your taste, but I like mine spicy!

Makes 6 Burgers


1 large sweet potato, peeled and diced

1 small onion, finely diced

2 cloves of garlic, crushed

1 red chilli, deseeded and finely diced

5 tbs sunflower oil for frying

1 x 400g can of cannelini beans, rinsed and drained

1 tbs tahini or peanut butter

4 tbs wholewheat flour

1/2 tsp cayenne pepper

Salt and pepper to taste


1. Preheat the oven to 200C. Place the sweet potato cubes on a large roasting tray, drizzle with 2 tbs of the oil and sprinkle with the cayenne pepper. Roast for 25 minutes until soft.

2. In a large bowl mash the roasted and cooled sweet potato and the remaining ingredients (excluding the oil!) together. Combine to form your preferred texture (I like them a bit chunky). Cover and place in the fridge for 20 minutes.

3. Using floured hands, form the mixture into 6 burgers and fry in the remaining oil in a large frying pan until light brown, turning once.

4. Serve in a bun or with spicy potato wedges and a salad.

Recipe of the Week – 25th January 2016 – Mediterranean Vegetable Tarts

Even at this time of the year I sometimes feel like something a bit lighter to eat, as much as I like stodgy comfort food! This is a nice simple recipe which can be adapted to include your favourite vegetables.

Makes 6 


1 pack ready-rolled puff pastry, defrosted at room temperature for 2 hours if frozen

1 large courgette, thickly sliced

1 red pepper, deseeded and sliced

1 tin of good quality chopped tomatoes

2 cloves of garlic

1 tsp Herbes de Provence

50g mature cheddar cheese, grated

3 tbs extra virgin olive oil

20ml milk

Salt and pepper to season


1. Preheat the oven to 180C.

2. Unroll the pastry and cut into 6 equal squares. Lightly score a square approximately 1cm within each square.

3. In a blender mix together the tomatoes, garlic, herbs and salt and pepper until it is a paste. Brush onto the middle of each square of pastry.

4. Add a layer of courgette and pepper slices to the middle of each square, ensuring to keep within the score-lines.

5. Top with the cheese and brush the milk around the perimeter.

6. Bake for 20-25 minutes. Serve hot or cold with a salad.

Recipe of the Week – 18th January 2016 – Paprika Vegetable Stew

I thought that I would re-post a modified version of this stew, which has been the most popular recipe on my blog since I started posting Recipes of the Week 3 years ago. The temperatures here have plummeted recently, so I thought that the combination of spices and filling vegetables in this Cajun-style stew would be just the thing!

Serves 6


2 tbs olive oil

2 large onions, finely chopped

3 cloves of garlic, crushed

150g red split lentils

200g new potatoes, quartered with skins left on

1 large carrot, peeled and cut into fine batons

100g frozen sweetcorn

50g frozen petit pois

1 x 400g tin good quality butterbeans, drained

Handful fresh spinach leaves

2 tsp smoked sweet paprika

2 tsp Ras-el-Hanout

400ml good quality hot vegetable stock from bouillon

Salt and pepper to taste


1. Heat the olive oil in a large saucepan and when hot, add the onions and garlic to sauté for approximately 5 minutes.

2. Add the paprika and Ras-el-Hanout and stir for a further minute.

3. Add the potatoes and carrots and sauté for a further 5 minutes.

4. Add the lentils and the rest of the vegetables (excluding the spinach and butterbeans) and sauté for a further 2 minutes.

5. Pour over the hot stock, bring to the boil, then reduce heat and simmer gently, covered, for 25 minutes, stirring occasionally.

6. Add the spinach, butterbeans and seasoning and stir in on a gentle heat for 2 minutes. Serve immediately with cornbread or dumplings.

Recipe of the Week – 11th January 2016 – Raw New Year Salad

I love kitchen gadgets. For Christmas this year my wife Sue got me a ‘Spiralizer’, which basically finely shreds pretty much anything. I thought I would try some experimental cookery with it, and this is the result. I have been craving vitamins again after over-indulging, and in true New Year’s Resolution style, I am intending to eat very healthily whenever I can. I still couldn’t resist putting some fried Quorn in though!

Serves 4


2 large carrots, peeled

2 large courgettes, trimmed

2 large cooked beetroots

200g Quorn fillets, diced

2 tbs extra virgin olive oil

1 tbs sumac

2 wholemeal pitta breads, toasted

100g cashew nuts

Small handful of fresh coriander, roughly chopped

2 tbs lemon juice


1. Spiralize or shred the carrots, courgettes and beetroot in a large bowl. Sprinkle with the lemon juice and chill in the fridge for 10 minutes.

2. Meanwhile, add the olive oil to a large frying pan and add the Quorn fillets and cashew nuts then sprinkle over the sumac. Fry gently for 5 minutes, stirring regularly. Cut the pittas into large squares and add to the mixture.

3. Add the Quorn fillets, cashew nuts and pittas to the raw vegetables, add the fresh coriander, mix well and serve.

Recipe of the Week – 4th January 2016 – Nasi Goreng

Happy New Year everyone! If, like me, you’re trying to be a bit healthier with the oncoming new year (or at least a bit less indulgent as I was this Christmas!), you might like to try this healthy, yet extremely tasty, take on a classic recipe for a staple Indonesian street food. I reduced the chilli quotient slightly to make my kids eat more, but you can adjust it to your own tastes.

Serves 4


4 tbs sunflower oil

300g long grain or basmati rice, cooked and rinsed in cold water

2 medium onions, finely sliced

3 cloves of garlic, finely sliced

1 large carrot, peeled and cut into small matchsticks

1 large courgette, cut into small matchsticks

1 orange pepper, deseeded and finely sliced

200g green beans, trimmed and halved

1 red chilli, finely chopped

1 tbs mild curry powder

2 tbs soy sauce

2 tsp tamarind paste

3 large eggs

Small handful of fresh coriander

Salt and pepper to taste


1. Place the carrot, courgette and beans in a large pan of boiling water and blanch for 4 minutes. Drain and set aside.

2. In a large wok add 2 tbs of the oil and add the onions, garlic, chilli, pepper and curry powder and stir fry for 5 minutes.

3. Add the cooked rice, carrots, courgettes and beans and stir fry for a further 5 minutes, before adding the tamarind paste and soy sauce. Stir well to combine.

4. Whisk the eggs and 1 tbs water in a small bowl, then in a small frying pan, add the remaining oil and fry the egg gently to make a small omelette, turning once. Gently slide the omelette onto a chopping board, roll into a cigar shape and finely slice it.

5. Add the rice mixture to the serving bowls, and top with the omelette slices and a generous sprinkling of chopped coriander.

Recipe of the Week – 28th December 2015 – Vegan Nut Roast

I thought that I would finish this year of recipes on a classic. I made this for the cafe last week and due to demand decided to make it vegan (often nut roasts are bound together with eggs and sometimes with cheese, but I found this had a really good consistency without either). I served this with a rich smokey tomato sauce for an extra level of taste. Enjoy and Happy New Year everyone!

Serves 6


4 tbs extra virgin olive oil

2 large onions, finely chopped

3 cloves of garlic, crushed

3 large carrots, grated

2 courgettes, grated

2 sticks celery, finely chopped

1 large red pepper, deseeded and finely diced

200g mixed chopped nuts

400g cashews, finely chopped (I used a food processor)

300ml good quality vegetable stock from bouillon 

200ml red wine

1 x 400g can of chopped tomatoes

1 tbs Herbes be Provence

1 tsp ground cumin

Small handful each of fresh coriander and basil

Salt and pepper to taste

For the Tomato Sauce;

1 x 400g can of chopped tomatoes

1 medium onion, peeled and finely grated

1 tsp soy sauce

1 tsp sweet smoked paprika


1. Add the oil to a large saucepan and gently simmer the onions and crushed garlic for 10 minutes.

2. Add the diced pepper, celery, chopped nuts, grated carrot and courgette to the mixture and stir well to combine. 

3. Preheat the oven to 200C.

4. Simmer the mixture gently for a further 10 minutes before adding all the remaining ingredients.

5. Mix all the ingredients together well and place in a large casserole dish lined with baking paper.

6. Place in the oven for 30 minutes, checking occasionally to ensure that the top does not burn.

7. Meanwhile, add the remaining can of tomatoes to a small saucepan together with the grated onion,  paprika and soy sauce, and simmer gently for 10 minutes.

8. Serve the nut roast in slices topped with a tablespoon of the tomato sauce, and some fresh bread or mixed vegetables.