This was originally a slimming world recipe I found but thought it needed more flavour so I added my own spin on it. It was very delicious, if I do say so myself, and very filling.
I made some wholemeal baguettes to go with it too which went perfectly for soaking up the left over sauce on the plate.
6 Chorizo Style Sausages
3 sweet peppers – chopped
1 tsp garlic granules
1 tsp dried chillies
2 tsp smoked paprika
1 tbsp worcestershire sauce
150ml chicken stock
250g red kidney beans (or any other bean can be used)
4 spring onions – chopped
150g red lentils
knob of butter
Chopped fresh parsley for garnish
- Spray a large pan with little oil on medium to high heat, gently fry the garlic, peppers and onion for a few minutes.
- Add in the sausages and brown all over, about 5-10 minutes
- Meanwhile put red lentils into a pan and add about 5cm water, bring to the boil, once boiling remove the white foam then add the knob of butter and mix through, remove from heat.
- Add into the pan with sausages and vegetables the chilli, paprika, worcestershire sauce, passata, stock, beans and lentils then mix through. Gently bring to boil then reduce to a medium simmer for about 20 minutes.
- If sauce is still too runny, bring to boil and boil gently for about 5 minutes until it thickens.
- Slice the sausages diagonally into thirds.
- Garnish with some parsley and serve.
I picked up an amazing bargain recently in Aldi’s….29p for 2.5kg bag of Maris Piper potatoes…..Yes I know…..right…..29p!! So after picking up some lovely scottish beef sausages at my local butchers I decided a Stew was the perfect match for these potatoes.
A warm comfort filling dish.
Makes 4 servings.
8 Scottish Beef sausages (or any of your choice)
4 potatoes – washed and cubed (skin on)
1 tin chopped tomatoes
1 tbsp tomato puree
300ml chicken stock
2 garlic clove – crushed
1 tbsp olive oil
2-3 sweet red peppers – sliced
1 red onion – quartered
1 tsp crushed chillies
1 tsp hot smoked paprika
salt & pepper
1 tbsp worcester sauce
1 tbsp mixed herbs
- Gently heat up to a medium heat a fry pan with oil.
- Gently fry the peppers and onion with the garlic, chillies and paprika until softened, remove from pan with slotted spoon.
- Put your sausages into the pan and gently brown on all sides.
- Once sausages are browned add back to the pan the pepper mix, tomato paste, tin tomatoes, chicken stock, potatoes, salt & pepper, worcester sauce and mix. Bring to the boil then simmer for approx 25 minutes or until potatoes are soft.
- A few minutes before ready add in the mixed herbs, and cut the sausages into 3 sections, then serve. Yummy!
Sundays are all about Stews……good home cooked food. Sundays are my chillout day and also my home comforts day, so there’s nothing better than a tasty Stew. This one was full of flavour, very spicy and full of protein too. I served it with some homemade crusty baguettes.
6 Sausages (to your own taste. I used Black pepper Beef sausages) you could use low fat sausages to make it even healthier.
1 Cal cooking Spray
1 red romano pepper (the long pointy ones), deseeded and cut into 1cm strips
1 clove garlic crushed
1 tbsp hot chilli powder – less if you don’t like it too spicy
1 tbsp hot smoked paprika
1 tbsp worcestershire sauce
100ml chicken stock
200g cannellini beans, drained
200g red kidney beans, drained
6 spring onions, finely chopped
chopped parsley to garnish.
- Spray a non stick fry pan and heat on a medium heat.
- Gently fry the spring onions, pepper and garlic then add 3 tbsp water and cover. Cook on a simmer for about 5 minutes until soft.
- Meanwhile, gently brown sausages in a fry pan with spray oil.
- Once browned, remove and cut into 3 diagonally.
- Add chilli powder, paprika and worcester sauce into the pepper mix and stir, then add the passata, chicken stock, sausages and beans, bring up to a boil, then simmer for about 10-15 minutes uncovered.
- Serve in a soup bowl and garnish with parsley. Serve with some fresh crusty bread. Yummy!
This is a proper little winter warmer dish. While away in our Xmas holiday cottage it was a chilly -3 with frost on the ground, while we were feeling cosy in our warm cottage we wanted something filling and warm in our bellies, so using up some of my store cupboard ingredients this little dish was perfect. (p.s. don’t forget the glass of chardonnay…..perfect match, I think…..lol!)
Makes 2 servings
1 tsp olive oil
1 large leek, thinly sliced
1 garlic clove, finely chopped
150g pearl barley
2 carrots, cubed
1 tbsp Dijon mustard
500ml Chicken Stock
2 Chicken Breasts – chopped to bite size pieces
150g savoy cabbage, finely shredded
100g smoked bacon, chopped
Black pepper and salt for seasoning
- Heat the oil in a large pan and gently fry the leeks, bacon, chicken and garlic until browned.
- Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally.
- Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender.
- Serve. Yummy!
I love this time of the year, autumn colours outside, crisp fresh air, long walks, cosy comfort clothes, roaring fires, candles on, a good book and a really good one pot hearty warming meal. You really can’t go wrong with this little stew, filling, warm, comforting and easy to do. Oh and one pot…..yes we do like very little washing up in our house.
Makes for 2-4 (depends on how hungry you are…lol)
6 x good quality sausages
15cm approx length chorizo – (good quality like a picante)
1 tin of 400g baked beans (branston are our fav)
1 red onion
1 red pepper
2 garlic cloves
2 tsp hot smoked paprika
2 tsp tomato paste or puree
Salt & pepper
Coriander to garnish
- Heat up a little oil in a fry pan
- Firstly cook the sausages until browned and cooked, remove from pan
- Gently cook the garlic, slice the chorizo, pepper and onion then add to the pan and cook until the red pepper is slightly soft (about 5-10 mins)
- Cut the sausages in half and add back to the pan with the baked beans, paprika and tomato paste/puree, mix and gently simmer for about 5 minutes. Season with Salt & pepper.
- Garnish with coriander and serve with either some crusty bread, crispy potatoes or rice, its entirely up to you. Oh and not forgetting a wee glass of red.
Having some left over Masala Paste from the other nights curry, I wanted to try something different and a bit more healthier but filling, which means only 1 thing to me Lentils!
Lentils are so healthy and include all these beneficial nutrients like fibre, protein, minerals and vitamins, they are still low in calories and contain virtually no fat. One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied.
Makes for 2 large portions or 4 smaller portions if having with an accompaniment.
3 tbsp Masala Paste
1 tbsp olive oil
1 red onion – finely chopped
1 garlic glove – chopped
400g tin of chopped tomatoes
1 tin of coconut milk – I use the lighter option to make it healthier
160g Red lentils, in my house it has to be Great Scot!
1 bag of fresh spinach (about 300g)
100ml vegetable stock
- Heat the oil in a pan and fry the onion for a few minutes.
- Add in the masala paste and cook for another minute
- Add in the tomatoes and coconut milk then bring to the boil
- Pour in the lentils and reduce heat to a simmer, cook for about 25 mins until lentils are soft.
- Add in the stock, mix through then add in the spinach and allow to wilt for a minute.
- Remove and Serve…Yum!
After coming down with the cold over the holidays, I was on a mission not only to eat healthier but to use food as a natural healer, so that means more antioxidants and vegetables. Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant.
2 garlic cloves
2 tbsp olive oil
1 tsp turmeric
1 tsp cumin
1 tsp crushed red pepper
1 onion – chopped
salt & pepper to season
1 pint of vegetable broth
1/2 can of coconut milk
2 tbsp fresh chopped coriander
- Pre-heat you oven to 230 deg C.
- Chop up the cauliflower into small florets/cubes, add in the chopped garlic and oil into a bowl and mix through until all combined.
- Place the cauliflower onto a baking tray and bake for about 25 mins.
- Heat a tbsp oil in a pan and gently fry the onion, add the veg stock and bring to the boil, add in the cauliflower then cover and simmer for about 15 mins.
- Add in the coconut milk and stir through, using a hand blender, blend until smooth.
- Cook your rice separately then once ready add to the soup and mix through.
- Serve in a bowl and garnish with coriander.
This was really tasty and so healthy and filling.