Tom Kerridge’s ‘real Life’ Recipes To Make Every Day Taste Special
“It’s all about getting as much extra flavour as possible into the sausage meat with cheddar, caramelised onion chutney and fresh thyme,” says Tom Kerridge, who suggests a dollop of brown sauce on the side.
320g pack ready-rolled all-butter puff pastry
1 large free-range egg, lightly beaten with a pinch of salt
Salt and freshly ground black pepper
Cheddar sausage rolls
Method
1. Put the sausage meat into a bowl with the thyme, chutney and 100g of the grated cheese. Season the mixture with salt and pepper and mix well.
Cheddar sausage rolls
2. Unroll the puff pastry and lay it out flat on your work surface. Cut it in half, to give two 23×18cm rectangles. Divide the sausage mixture in half and roll each portion into an even sausage shape, 23cm long.
Cheddar sausage rolls
3. Brush the pastry on either side of the sausage filling with beaten egg. Now lift the pastry from the right side over the filling and then lift the left side over that.
Cheddar sausage rolls
4. Put both sausage rolls in the freezer to firm up for at least 30 minutes. Preheat the oven to 200C/fan 180C/gas 6.
Cheddar sausage rolls
5. When the rolls are semi-frozen, cut each into three even-sized lengths. Brush the undersides with beaten egg, then turn them top side up.
Cheddar sausage rolls
6. Place the sausage rolls on a lined baking tray and bake on a high shelf in the oven for 25 minutes. The pastry should be deep golden brown and the filling cooked through and piping hot. Let them cool down for a few minutes before tucking in.
Cheddar sausage rolls
This filling minestrone is a great way to avoid food waste and clear out the fridge before your next supermarket delivery arrives – and hopefully save some cash in the process.
1L chicken stock
400g tin chopped tomatoes
150g small pasta shapes or orzo
150g frozen peas
2 large handfuls of kale, roughly chopped
Salt and freshly ground black pepper
Fridge raid soup
To finish:
Extra virgin olive oil
Finely grated parmesan
Fridge raid soup
Method:
1. Heat the olive oil in a large saucepan. Add the chorizo slices, let them slowly render in the oil and cook for around five minutes or until they just begin to caramelise. Add the onion, carrots and celery and sauté for a further five minutes or until softened.
Fridge raid soup
2. Add the thyme, chicken stock and tinned tomatoes and bring to the boil. Reduce the heat to a simmer and cook for five minutes before adding the pasta. Stir well and simmer for 12 minutes or until the pasta is almost cooked.
Fridge raid soup
3. Toss in the frozen peas and kale, stir well and season with salt and pepper to taste. Simmer for a few minutes until the kale is tender.
Fridge raid soup
4. Ladle the soup into warmed bowls. Add a drizzle of extra virgin olive oil and a sprinkling of parmesan, then serve.
Fridge raid soup
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