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Chipchip 'cassoulet' recipe
 Chipolata sausages are often overlooked in favour of big juicy sausages, but they are perfect for this smoky, spicy take on a cassoulet as they don’t release too much fat and cook quickly. This is a great dish for feeding hungry people after a long winter walk. 2 tbsp olive or sunflower oil12 chipolata sausages2 onions, thinly sliced2 garlic cloves, crushed1 red pepper, deseeded and cut into 3cm/1¼in pieces1 tsp chipotle paste2 tsp sweet smoked paprika1 tbsp tomato purée100ml/3½fl oz white wine200ml/⅓ pint chicken stock1 x 400g tin baked beans275g/10oz cherry tomatoes 2 tbsp olive or sunflower oil 12 chipolata sausages 2 onions, thinly sliced 2 garlic cloves, crushed 1 red pepper, deseeded and cut into 3cm/1¼in pieces 1 tsp chipotle paste 2 tsp sweet smoked paprika 1 tbsp tomato purée 100ml/3½fl oz white wine 200ml/⅓ pint chicken stock 1 x 400g tin baked beans 275g/10oz cherry tomatoes Method Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate.Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, paprika and tomato purée. Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes. Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still hold their shape. Serve hot with mash or baked potatoes. Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate. Heat 1 tablespoon of the oil in a deep frying pan or flameproof casserole over a high heat. Add the sausages and fry until they are evenly browned. Transfer to a plate. Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, paprika and tomato purée. Add the remaining oil to the pan, if needed. Stir in the onions, garlic and pepper and fry for a few minutes. Stir in the chipotle paste, paprika and tomato purée. Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes. Pour in the wine and stock and add the baked beans. Return the sausages to the pan, cover with a lid and bring to a boil. Reduce the heat and simmer gently for about 25 minutes. Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still hold their shape. Serve hot with mash or baked potatoes. Add the tomatoes and return to the heat to simmer for a few minutes, until the tomatoes are soft but still hold their shape. Serve hot with mash or baked potatoes. Recipe tips This recipes freezes well once cooked and can be made up to 8 hours ahead.
Sausage pasta recipe
Spicy sausage pasta Simple suppers don't get much better than this easy sausage pasta with, sweet peppers and tasty Italian sausages. 4 Italian sausages2 tbsp olive oil1 red onion, cut into wedges2 garlic cloves, crushed400g tin chopped tomatoes1 red pepper, cut into strips½ tsp chilli flakes2 tsp dried oregano2 tbsp chopped fresh parsley, optional200g/7oz whole wheat pasta of your choice 4 Italian sausages 2 tbsp olive oil 1 red onion, cut into wedges 2 garlic cloves, crushed 400g tin chopped tomatoes 1 red pepper, cut into strips ½ tsp chilli flakes 2 tsp dried oregano 2 tbsp chopped fresh parsley, optional 200g/7oz whole wheat pasta of your choice Method Put a medium non-stick pan over a high heat and brown the sausages in 1 tablespoon of olive oil. Set the browned sausages to one side.Reduce the heat to a medium flame and sweat the onions and garlic in the remaining oil for 2 minutes. Add the tomatoes, red pepper, chilli, oregano and sausages to the pan. Simmer covered until the red peppers soften (this should take about 10 minutes).Cook the fusilli until al dente (with a bite) according to the packet instructions.Drain the pasta well and put into two bowls with the sauce. Serve with a scatter of chopped parsley over the top. Put a medium non-stick pan over a high heat and brown the sausages in 1 tablespoon of olive oil. Set the browned sausages to one side. Put a medium non-stick pan over a high heat and brown the sausages in 1 tablespoon of olive oil. Set the browned sausages to one side. Reduce the heat to a medium flame and sweat the onions and garlic in the remaining oil for 2 minutes. Add the tomatoes, red pepper, chilli, oregano and sausages to the pan. Simmer covered until the red peppers soften (this should take about 10 minutes). Reduce the heat to a medium flame and sweat the onions and garlic in the remaining oil for 2 minutes. Add the tomatoes, red pepper, chilli, oregano and sausages to the pan. Simmer covered until the red peppers soften (this should take about 10 minutes). Cook the fusilli until al dente (with a bite) according to the packet instructions. Cook the fusilli until al dente (with a bite) according to the packet instructions. Drain the pasta well and put into two bowls with the sauce. Serve with a scatter of chopped parsley over the top. Drain the pasta well and put into two bowls with the sauce. Serve with a scatter of chopped parsley over the top. Recipe tips If you can't find Italian sausages, try sausagemeat flavoured with fennel or even a chorizo-style cooking sausage.
Macaroni cheese recipe
What to add to macaroni and cheese? Boost the vegetable count in this macaroni cheese by adding cooked broccoli, cauliflower, spinach, leeks, carrots or slices of tomato on the top. Cooked, mashed squash will make the cheese sauce orange, but delicious. If you want to make your mac and cheese more indulgent, try adding a breadcrumb topping and pieces of cooked bacon or prosciutto, as Rick Stein does in his. What kind of cheese is best in macaroni cheese? Most of the flavour in the dish comes from cheese, so use varieties you like the taste of. It’s good to use a mixture of cheeses for a more rounded flavour, but the bulk of your cheese should be an easy-melting variety (like cheddar, double gloucester, red leicester, gruyère, taleggio, Monterey Jack and fontina). Hard cheeses, like Parmesan, don’t melt as well but bring great flavour so are best reserved for the topping as they could make your sauce grainy. If you love smoky flavours try using smoked cheddar and a little chipotle paste like the Hairy Bikers. It's best to avoid the pre-grated cheese you can buy from supermarkets. It’s often coated in an anti-caking agent to prevent the strands sticking together in the bag, but this affects how the cheese melts and can make your sauce grainy. Can I use any pasta for macaroni cheese? Macaroni is obviously classic, but any short pasta shape will work. Long strands, such as spaghetti and tagliatelle, are at risk of clumping together in a solid mass so best avoided.
Gammon, egg and oven chips recipe
 It's hard to beat gammon, egg and chips for a classic British dinner. This has double the egg for hungry appetites. A few peas wouldn't go amiss either. 4 tbsp vegetable oil1 potato, peeled and cut into chips1 large tomato, cut in half150g/5½oz gammon steak2 free-range eggsfreshly ground black pepper 4 tbsp vegetable oil 1 potato, peeled and cut into chips 1 large tomato, cut in half 150g/5½oz gammon steak 2 free-range eggs freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened.Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place.Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set.Transfer the gammon, eggs and tomato to a serving plate and top with the eggs. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened. Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened. Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place. Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place. Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set. Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set. Transfer the gammon, eggs and tomato to a serving plate and top with the eggs. Transfer the gammon, eggs and tomato to a serving plate and top with the eggs.
Air fryer sticky chicken drumsticks recipe
 This sticky marinade is a winner – super quick to make and adds a wonderfully sweet and rich flavour to chicken pieces. 2 tbsp light soy sauce3 tbsp tomato chutney (or any type will work)2 tbsp runny honey1 tsp Worcestershire sauce 2 tbsp light soy sauce 3 tbsp tomato chutney (or any type will work) 2 tbsp runny honey 1 tsp Worcestershire sauce 8 chicken legs (see recipe tip) 8 chicken legs (see recipe tip) potato salad and green crunchy leaves potato salad and green crunchy leaves Method In a large bowl, mix together the marinade ingredients, then add the chicken and coat well with the marinade. Cover and keep in the fridge for anything from 20 minutes up to 24 hours.When ready to cook, preheat the air fryer to 180C.Lay the drumsticks in a single layer in the basket and cook for 10 minutes, then turn over and cook for another 10–12 minutes until they are crispy and charred.Serve with a potato salad and green crunchy leaves. In a large bowl, mix together the marinade ingredients, then add the chicken and coat well with the marinade. Cover and keep in the fridge for anything from 20 minutes up to 24 hours. In a large bowl, mix together the marinade ingredients, then add the chicken and coat well with the marinade. Cover and keep in the fridge for anything from 20 minutes up to 24 hours. When ready to cook, preheat the air fryer to 180C. When ready to cook, preheat the air fryer to 180C. Lay the drumsticks in a single layer in the basket and cook for 10 minutes, then turn over and cook for another 10–12 minutes until they are crispy and charred. Lay the drumsticks in a single layer in the basket and cook for 10 minutes, then turn over and cook for another 10–12 minutes until they are crispy and charred. Serve with a potato salad and green crunchy leaves. Serve with a potato salad and green crunchy leaves. Recipe tips You can replace drumsticks with chicken thighs, but will need to adjust the cooking time slightly. Cook for 15 minutes initially and then a further 10–12 minutes. This recipe was developed using a 5.5 litre/9½ pint air fryer.
Creamy pasta with broccoli, peas and lemon recipe
 A quick and delicious creamy pasta with a few tweaks to keep it healthy. Whole wheat pasta adds fibre and using reduced-fat crème fraîche keeps the calories down. You can add chopped cooked chicken or diced ham at the same time as the crème fraîche if you like. Add a splash of water and heat through until hot throughout. 240g/8½oz whole wheat penne pasta200g/7oz long-stemmed broccoli, trimmed and each stalk cut into three pieces100g/3½oz frozen peas175g/7oz reduced-fat crème fraîche1 small lemon, finely grated zest only25g/1oz Parmesan, finely grated, plus extra for servingsalt and freshly ground black pepper 240g/8½oz whole wheat penne pasta 200g/7oz long-stemmed broccoli, trimmed and each stalk cut into three pieces 100g/3½oz frozen peas 175g/7oz reduced-fat crème fraîche 1 small lemon, finely grated zest only 25g/1oz Parmesan, finely grated, plus extra for serving salt and freshly ground black pepper Method Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally.Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan.Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20–30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like. Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally. Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally. Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan. Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan. Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20–30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like. Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20–30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like. Recipe tips Full-fat crème fraîche, or cream, can be used instead of the reduced fat crème fraîche, but the calorie count will increase.
Chicken and aubergine massaman curry recipe
 A healthy Thai chicken curry that has a fraction of the fat but all the creaminess and aromatic flavour you'd expect from a Thai curry. Each serving provides 424 kcal, 45g protein, 13g carbohydrates (of which 9g sugars), 20g fat (of which 11g saturates), 8g fibre and 0.5g salt. 300ml/10fl oz reduced fat coconut milk200ml/7fl oz chicken stock1 small red onion, roughly chopped1 level tbsp Thai massaman curry paste 1 cinnamon stick2 chicken breasts, boneless, skin removed (150g/5½oz each), cut into bite-sized pieces100g/3½oz fine green beans, trimmed1 aubergine, cut into 1.5cm/½in cubes 300ml/10fl oz reduced fat coconut milk 200ml/7fl oz chicken stock 1 small red onion, roughly chopped 1 level tbsp Thai massaman curry paste 1 cinnamon stick 2 chicken breasts, boneless, skin removed (150g/5½oz each), cut into bite-sized pieces 100g/3½oz fine green beans, trimmed 1 aubergine, cut into 1.5cm/½in cubes 1 tbsp roasted cashew nuts, chopped1 red chilli, seeds removed, thinly sliced 1 spring onion, finely chopped2 limes, halved 1 tbsp roasted cashew nuts, chopped 1 red chilli, seeds removed, thinly sliced 1 spring onion, finely chopped 2 limes, halved Method Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat. Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through.Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over. Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat. Put the coconut milk, stock, red onion, curry paste and cinnamon stick in a large, wide saucepan. Bring to a simmer over a medium heat. Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through. Add the chicken, green beans and aubergine and cook gently for 15–20 minutes, or until the aubergines are tender and the chicken is cooked through. Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over. Spoon the curry into four shallow bowls and scatter over the cashews, chilli and spring onion. Serve with the lime halves for squeezing over.
Baked mushroom risotto recipe
 The oven does all the hard work in this alternative take on the traditional mushroom risotto so you can sit back, relax and enjoy, with only one pot to wash up too! The whole family will love this one-pan dish. Each serving provides 317 kcal, 9g protein, 44g carbohydrate (of which 3g sugars), 9g fat (of which 3g saturates), 2g fibre and 0.2g salt. 2 tbsp olive oil1 onion, finely chopped3 garlic cloves, finely sliced400g/14oz mixed mushrooms (button and Portobello), roughly chopped1–2 tsp finely chopped rosemary 200g/7oz risotto rice100ml/3½fl oz white wine (or additional stock)750ml/1¼ pint vegetable stock30g/1oz grated Parmesan (plus a little extra for topping), or vegetarian or vegan optionextra virgin olive oil, for drizzling 2 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, finely sliced 400g/14oz mixed mushrooms (button and Portobello), roughly chopped 1–2 tsp finely chopped rosemary 200g/7oz risotto rice 100ml/3½fl oz white wine (or additional stock) 750ml/1¼ pint vegetable stock 30g/1oz grated Parmesan (plus a little extra for topping), or vegetarian or vegan option extra virgin olive oil, for drizzling Method Preheat the oven to 180C/160C Fan/Gas 4. In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3–4 minutes, or until soft. Stir in the rosemary. Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes.Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3–4 minutes, or until soft. Stir in the rosemary. In an ovenproof, lidded dish, heat the oil and fry the onion for 3 minutes, or until starting to soften. Add the garlic and cook for 5 minutes. Add the mushrooms for 3–4 minutes, or until soft. Stir in the rosemary. Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes. Add the risotto rice and cook until the grains appear glassy. Stir in the wine and stock. Place the lid on the dish and bake for 15 minutes, stirring halfway through. Stir in the Parmesan and bake for 3 minutes. Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve. Sprinkle over some extra Parmesan, drizzle extra virgin olive oil on top and finish with a little black pepper. Serve.
Penne with roasted vegetable and tomato sauce recipe
 Add spices to mostly ready-made ingredients and you can knock together a family meal for well under £1 a head in no time. Each serving provides 439 kcal, 16.5g protein, 63g carbohydrates (of which 8g sugars), 12g fat (of which 4g saturates), 6g fibre and 0.3 g salt. 300g/10½oz penne400g tin chopped tomatoes2 tbsp extra virgin olive oilpinch onion powderpinch garlic granules½ tsp chipotle sauce, or to taste 250g/9oz frozen roasted Mediterranean vegetablessalt and freshly ground black pepper4 tbsp freshly grated Parmesan (or vegetarian alternative), to serve 300g/10½oz penne 400g tin chopped tomatoes 2 tbsp extra virgin olive oil pinch onion powder pinch garlic granules ½ tsp chipotle sauce, or to taste 250g/9oz frozen roasted Mediterranean vegetables salt and freshly ground black pepper 4 tbsp freshly grated Parmesan (or vegetarian alternative), to serve Method Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes.Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes.Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling.Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Serve sprinkled with grated Parmesan or vegetarian alternative to serve. Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes. Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes. Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes. Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes. Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Serve sprinkled with grated Parmesan or vegetarian alternative to serve. Serve sprinkled with grated Parmesan or vegetarian alternative to serve.