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Sausage, squash and apple traybake recipe
 An easy sausage traybake that will be popular with the whole family. Honey and mustard are the perfect partners for sticky sausages and sweet squash. In November 2023, this recipe was costed at an average of £1.15 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 1 small butternut squash, about 750g/1lb 10oz2 red onions, sliced into rings2 apples, unpeeled, cored and sliced12 pork sausages3 tbsp olive oil1 tbsp runny honey1 tsp English mustardsalt and freshly ground black pepper15g/½oz fresh flatleaf parsley, finely chopped, to garnish (optional) 1 small butternut squash, about 750g/1lb 10oz 2 red onions, sliced into rings 2 apples, unpeeled, cored and sliced 12 pork sausages 3 tbsp olive oil 1 tbsp runny honey 1 tsp English mustard salt and freshly ground black pepper 15g/½oz fresh flatleaf parsley, finely chopped, to garnish (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices. Place the squash a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon oil and season well with salt and pepper. Roast for 20 minutes.Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing. Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices. Cut the squash into quarters and leave it unpeeled. Remove the seeds then cut each quarter into 5mm/¼in slices. Place the squash a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon oil and season well with salt and pepper. Roast for 20 minutes. Place the squash a very large baking tray with the onion, apple and sausages. Drizzle with 1 tablespoon oil and season well with salt and pepper. Roast for 20 minutes. Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing. Meanwhile, whisk together the honey, mustard and remaining oil in a small bowl. Drizzle over the sausages and vegetables and turn to coat everything in the dressing. Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve. Return to the oven for 10 minutes until the sausages are browned and cooked through and the vegetables are tender. Sprinkle over the parsley, if using, and serve. Recipe tips If you don’t have a large enough baking tray, spread the ingredients out on two trays so they have space to roast and don’t end up steaming. Serve with extra greens on the side to bulk this out further.
Garlic green beans recipe
 Charring the beans amplifies their natural sweetness, while providing a hint of smoke at the same time. This cooking technique is Chinese in style. 300g/10½oz green beans, stalk ends trimmed 2 tbsp extra virgin olive oil 4 garlic cloves, finely chopped½ lemon, juice only ½ small bunch fresh parsley, leaves only, roughly chopped salt 300g/10½oz green beans, stalk ends trimmed 2 tbsp extra virgin olive oil 4 garlic cloves, finely chopped ½ lemon, juice only ½ small bunch fresh parsley, leaves only, roughly chopped salt Method Place a large frying pan over a medium-high heat. Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes until the water has evaporated. Add the olive oil and cook for a further 2½ minutes. Stir in the garlic and cook for 30 seconds more. Turn off the heat and squeeze over the lemon juice. Stir through the parsley and tip into a serving bowl. Serve warm. Place a large frying pan over a medium-high heat. Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes until the water has evaporated. Place a large frying pan over a medium-high heat. Add the green beans, ½ teaspoon salt and 50ml/2fl oz water. Cook, stirring often, for about 3 minutes until the water has evaporated. Add the olive oil and cook for a further 2½ minutes. Stir in the garlic and cook for 30 seconds more. Turn off the heat and squeeze over the lemon juice. Stir through the parsley and tip into a serving bowl. Serve warm. Add the olive oil and cook for a further 2½ minutes. Stir in the garlic and cook for 30 seconds more. Turn off the heat and squeeze over the lemon juice. Stir through the parsley and tip into a serving bowl. Serve warm.
Plum jam recipe
There are many varieties of plums – Victoria, Czar, Mirabelle, Early Rivers, greengages, damsons and Pershore are some of the more widely available types. Each variety has its own special characteristics that will be reflected when using them to make jam and, unquestionably, some plums are better for jam making than others. With its good pectin content, its tender yellow flesh and its customary abundance, the Victoria plum is excellent for jam. Avoid using imported dessert plums as they are often hard and lacking in flavour. The UK plum season stretches from late July until the end of September, giving a wide window of availability. To prevent the plum skins toughening, do make sure the plums are lightly softened before adding the sugar. The setting point gel test is traditionally known as the ‘wrinkle’ test, but I prefer to call it the gel test because, at this point, it should look like a light gel, rather than a strong wrinkle. Remember jam should set in the jar and not in the pan! You will know when the jam is nearly ready because the loose, light-coloured bubbles on the surface will have almost disappeared to reveal a glossy surface, and the boil will be slower and more rhythmic. When it gets to this stage, remove the pan from the heat – the preserve will continue to cook so it is important to do this – and drop a little of the hot preserve on a cold plate or stainless steel spoon. Leave to one side or pop in the fridge for a minute or so to cool. Lightly push with a finger to see if the jam comes together in a small gel that holds its shape and is not too runny. Any gel should be light, delicate and not too sticky. If the mixture remains runny, return the pan to the heat for a couple more minutes and then test again. Here are some variations to this recipe: • Add 2 or 3 star anise or a couple of cinnamon sticks to the poaching fruit. Remove at the end of poaching. • Add 1–2 tsp brandy to each jar – adding to individual jars means you can add brandy to as many jars as preferred. • Add 75g–100g/2¾–3½oz walnut pieces towards the end of the boiling time.
Pear and plum chocolate butter crumble recipe
 A rich pear, plum, hazelnut and chocolate crumble. perfect for cosy evenings this winter. 2 large ripe pears, cored and 1cm diced6 ripe plums, destoned and 1cm diced3 tbsp dark brown sugar1 tbsp cornflour3 tbsp lemon juice1 tsp vanilla bean paste50g/1¾oz hazelnuts, chopped toasted 2 large ripe pears, cored and 1cm diced 6 ripe plums, destoned and 1cm diced 3 tbsp dark brown sugar 1 tbsp cornflour 3 tbsp lemon juice 1 tsp vanilla bean paste 50g/1¾oz hazelnuts, chopped toasted 125g/4½oz jumbo oats125g/4½oz einkhorn flour4 tbsp dark brown sugar4 tbsp demerara sugar1 tsp cinnamon½ tsp fine salt185g/6½oz chocolate butter, cubed 125g/4½oz jumbo oats 125g/4½oz einkhorn flour 4 tbsp dark brown sugar 4 tbsp demerara sugar 1 tsp cinnamon ½ tsp fine salt 185g/6½oz chocolate butter, cubed Method Pre-heat the oven to 200C/180C Fan/Gas 6.To make the filling, in a bowl mix together the pear, plums, 2 tablespoons of dark brown sugar, corn flour, lemon juice, vanilla and hazelnuts. Then tumble into a 16x24cm/6x9in deep roasting tin. For the topping a mixing bowl whisk together the oats, einkhorn flour, dark brown sugar, demerara sugar, cinnamon, fine salt. Add the cubed chocolate butter and rub in with your hands so you have no dry patches – you want a chunky crumbly rubble. Scatter the crumble over the fruit, then bake for 45–50 minutes until golden brown on top or until the fruit is soft and juicy. If browning too quickly on top, cover loosely with foil so it doesn’t burn. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. To make the filling, in a bowl mix together the pear, plums, 2 tablespoons of dark brown sugar, corn flour, lemon juice, vanilla and hazelnuts. Then tumble into a 16x24cm/6x9in deep roasting tin. To make the filling, in a bowl mix together the pear, plums, 2 tablespoons of dark brown sugar, corn flour, lemon juice, vanilla and hazelnuts. Then tumble into a 16x24cm/6x9in deep roasting tin. For the topping a mixing bowl whisk together the oats, einkhorn flour, dark brown sugar, demerara sugar, cinnamon, fine salt. Add the cubed chocolate butter and rub in with your hands so you have no dry patches – you want a chunky crumbly rubble. For the topping a mixing bowl whisk together the oats, einkhorn flour, dark brown sugar, demerara sugar, cinnamon, fine salt. Add the cubed chocolate butter and rub in with your hands so you have no dry patches – you want a chunky crumbly rubble. Scatter the crumble over the fruit, then bake for 45–50 minutes until golden brown on top or until the fruit is soft and juicy. If browning too quickly on top, cover loosely with foil so it doesn’t burn. Scatter the crumble over the fruit, then bake for 45–50 minutes until golden brown on top or until the fruit is soft and juicy. If browning too quickly on top, cover loosely with foil so it doesn’t burn.
Plum and marzipan tarte tatin recipe
 This plum tarte tatin is a cheat’s variation of the classic French dessert and makes an impressive pudding to serve in the autumn with lots of cream or ice cream. Equipment and preparation: you will need a 20cm/8in round fixed base deep sponge tin at least 5cm/2in deep. about 75g/3oz light muscovado sugarabout 9 ripe large plums, halved and stones removed100g/3½oz marzipan1 x 320g/11½oz pack all-butter puff pastryice cream, cream or crème fraîche, to serve (optional) about 75g/3oz light muscovado sugar about 9 ripe large plums, halved and stones removed 100g/3½oz marzipan 1 x 320g/11½oz pack all-butter puff pastry ice cream, cream or crème fraîche, to serve (optional) Method Preheat the oven to 220C/425F/Gas 7 (200C fan).Sprinkle the sugar over the base of the cake tin in an even layer. Arrange the plums on top of the sugar, cut-side down.Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums.Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam out.Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender.Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche. Preheat the oven to 220C/425F/Gas 7 (200C fan). Preheat the oven to 220C/425F/Gas 7 (200C fan). Sprinkle the sugar over the base of the cake tin in an even layer. Sprinkle the sugar over the base of the cake tin in an even layer. Arrange the plums on top of the sugar, cut-side down. Arrange the plums on top of the sugar, cut-side down. Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums. Roll out the marzipan thinly to a round slightly smaller than the tin and place on top of the plums. Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam out. Roll out the pastry just a little bit bigger so that it is the width of the cake tin. Cut around the tin to make a circle, lay the pastry over the plums and tuck the edges of the pastry down around the fruit. Make a small cross in the top of the pastry to let the steam out. Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender. Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender. Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche. Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème fraîche. Recipe tips Don’t be tempted to use a loose-bottom cake tin or a springform tin as you will lose all the juices. It is a good idea to bake the tart on a baking tray in case the juices run out.
Apple sauce recipe
 This simple, tangy apple sauce takes no time to make and freezes brilliantly. Fantastic with roast pork, but also great on pancakes or latkes. This recipe makes enough for 8–10 people to each have a small spoonful alongside a roast. 225g/8oz cooking apples, peeled, cored and chopped (approx. 1 large Bramley apple)½ lemon, zest only (optional)2 tbsp water15g/½oz butter1 tsp caster sugar 225g/8oz cooking apples, peeled, cored and chopped (approx. 1 large Bramley apple) ½ lemon, zest only (optional) 2 tbsp water 15g/½oz butter 1 tsp caster sugar Method Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy. (Add an extra tablespoon water if they start to dry out.)Take off the heat and beat in the butter and the sugar. Allow to cool. Best served at room temperature. Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy. (Add an extra tablespoon water if they start to dry out.) Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy. (Add an extra tablespoon water if they start to dry out.) Take off the heat and beat in the butter and the sugar. Take off the heat and beat in the butter and the sugar. Allow to cool. Best served at room temperature. Allow to cool. Best served at room temperature. Recipe tips Use Bramley apples that will cook down to a fluffy sauce and taste as you go to get the right balance of sweet and tartness.
Pesto recipe
 Nothing tastes like homemade pesto on your pasta. Certainly not the supermarket jars! Lower in salt and fresh tasting, dollop generously on pasta or spread onto baked fish or chicken. This recipe makes a bit batch so try freezing it in ice cube trays to use whenever you need it. 125g/4½oz pine nuts125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated1 large bunch fresh basil leaves1 clove garlic, crushed with the flat side of a knife200ml/7fl oz extra virgin olive oilsalt and freshly ground black peppersqueeze lemon juice 125g/4½oz pine nuts 125g/4½oz Parmesan (or a similar vegetarian hard cheese), grated 1 large bunch fresh basil leaves 1 clove garlic, crushed with the flat side of a knife 200ml/7fl oz extra virgin olive oil salt and freshly ground black pepper squeeze lemon juice Method Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant. Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper. Blend for a few seconds until it begins to come together and is smooth.Taste the pesto for seasoning, and add a squeeze of lemon juice if you like.If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze. Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant. Heat a dry frying pan over a medium heat. Add the pine nuts and toast them for a few minutes until browned and fragrant. Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper. Place the parmesan chunks in a food processor and add the basil leaves, garlic, toasted pine nuts and olive oil. Season to taste with salt and freshly ground black pepper. Blend for a few seconds until it begins to come together and is smooth. Blend for a few seconds until it begins to come together and is smooth. Taste the pesto for seasoning, and add a squeeze of lemon juice if you like. Taste the pesto for seasoning, and add a squeeze of lemon juice if you like. If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze. If not using straight away, you can store the pesto in a jar and will keep for a week in the fridge. Or you can put it into ice-cube trays and freeze. Recipe tips For a change, try using pecorino cheese instead of Parmesan, it has a lovely salty flavour which works well in the pesto. Or reserve 25g/1oz of the toasted pine nuts and stir them through at the end to give the pesto more texture. There are various types of pesto, including walnut, rocket, spinach and many more.
Nigel Slater's apple crumble with oats recipe
 Adding oats to your crumble topping does add extra fibre, but it mainly just tastes good and gives great crunch. If you hate soggy crumble toppings this is the apple crumble for you! 1kg/2lb 3½oz Bramley applessugar (any type), to taste (see recipe tips)1 tbsp water or apple juice100g/3½oz plain flour75g/2½oz butter50g/2oz rolled oats100g/3½oz demerara sugar 1kg/2lb 3½oz Bramley apples sugar (any type), to taste (see recipe tips) 1 tbsp water or apple juice 100g/3½oz plain flour 75g/2½oz butter 50g/2oz rolled oats 100g/3½oz demerara sugar Method Preheat the oven to 200C/180C Fan/Gas 6.Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften.Transfer the apple mixture to a shallow ovenproof dish.Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.)Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften. Wipe the apples and cut them into quarters, then remove the cores and slice each piece in two. Put them in a pan, taste a slice for sweetness and add a sprinkling of sugar accordingly. Add a tablespoon of water or apple juice and cook over a medium heat for about 5 minutes, until the apples start to soften. Transfer the apple mixture to a shallow ovenproof dish. Transfer the apple mixture to a shallow ovenproof dish. Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.) Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. (You can rub the butter into the flour by hand if you don't have a food processor.) Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Stir in the oats and the sugar. Sprinkle the crumble topping over the cooked apples. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top. Recipe tips Giving the apples a headstart on the hob before baking the crumble ensures they are transformed into a fluffy purée. You can also taste for sweetness as apples do vary significantly. At this stage you can also add a little bit of cinnamon to the apples, if you like.
Easy chicken casserole recipe
You can use boneless, skinless chicken thigh fillets for this recipe if you like. Fry for 3 minutes on each side before transferring to a plate. Follow the recipe as above but cook for 35 minutes rather than 45 minutes before adding the leek. What's the difference between stew and casserole? Casseroles are cooked in the oven and stews are cooked on the hob, but there's often not much difference in the ingredients. What goes with a chicken casserole? Casseroles are lovely by themselves or with crusty bread, but if you want something more substantial mashed, boiled or baked potatoes are a good option. My casserole is watery, how do I thicken it? The long gentle cook should have thickened the sauce sufficiently, but you can thicken it further by simmering on the hob until the volume of liquid has reduced. Alternatively, mix 1 tbsp cornflour with 1 tbsp cold water to make a slurry, stir into the casserole and cook for a few minutes until thickened. Can you freeze a chicken casserole? Yes, you can cool the chicken casserole completely and then transfer to a freezer-safe, air-tight plastic box (in portions, if needed). Freeze for up to 3 months. Defrost the casserole in the fridge overnight, then gently re-heat on the stove until piping hot.
Make and freeze roast vegetables recipe
 Roast veg can make the basis of so many delicious meals – pasta, salads, frittatas, soups and more! Freeze your seasonal summer veg for dark winter nights and avoid buying air-freighted or hot housed produce. You'll save the flavours of summer and a lot of time. Each serving provides 221 kcal, 6g protein, 16g carbohydrates (of which 14g sugars), 13g fat (of which 2g saturates), 10g fibre and 0.1g salt. 1 red onion, cut into eighths 4 garlic cloves, smashed with skins on2 aubergines, cut into 2.5cm/1in thick slices500g/1lb 2oz courgettes, cut into 2.5cm/1in thick slices2 red, yellow or orange peppers, thinly sliced500g/1lb 2oz cherry tomatoes4 tbsp olive oilsalt and freshly ground black pepper 1 red onion, cut into eighths 4 garlic cloves, smashed with skins on 2 aubergines, cut into 2.5cm/1in thick slices 500g/1lb 2oz courgettes, cut into 2.5cm/1in thick slices 2 red, yellow or orange peppers, thinly sliced 500g/1lb 2oz cherry tomatoes 4 tbsp olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Divide the vegetables between two roasting tins. Drizzle over the olive oil and season well with salt and pepper. Toss to coat, then roast for 30–40 minutes until the vegetables are soft.Eat the roasted vegetables hot from the oven, or allow them to cool and store in the fridge for later use. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Divide the vegetables between two roasting tins. Drizzle over the olive oil and season well with salt and pepper. Toss to coat, then roast for 30–40 minutes until the vegetables are soft. Divide the vegetables between two roasting tins. Drizzle over the olive oil and season well with salt and pepper. Toss to coat, then roast for 30–40 minutes until the vegetables are soft. Eat the roasted vegetables hot from the oven, or allow them to cool and store in the fridge for later use. Eat the roasted vegetables hot from the oven, or allow them to cool and store in the fridge for later use. Recipe tips Other roast veg to include: carrots, celery, mushrooms, fennel, summer squash, beetroot and other root veg. These make and freeze roasted vegetables are fantastic in quiches, frittatas and ratatouille, or blended into soups and sauces. They will keep in the freezer for up to 3 months.