Quinoa Fennel and Sausage Pilaf

Quinoa (pronunced keen-wah) is an ancient food native to the Andea region of South America; it contains all the essential amino acids needed for health.

Serves: 2

1. Preparation Time: 10-15 minutes
2. Cooking Time: 50 minutes

Ingredients

• 1 pack Cauldron Lincolnshire sausages
• 1 tbsp olive oil
• 1 courgette, cut into thin diagonal slices
• 1 medium red onion, halved and thinly sliced
• 1 fennel bulb, quartered, core removed and thinly sliced
• 2 garlic cloves
• 2 tsp cumin seeds
• 1 tsp coriander seeds, cracked
• ¼ tsp turmeric
• 125g quinoa
• zest ½ lemon
• 600ml vegetable stock
• 1-2 tsp harissa paste
• 2 tbsp chopped fresh coriander
• salt and freshly ground black pepper

Method

• Heat 2 tbsp olive oil in a large frying pan and cook the sausages as per back of pack instructions for 10-12 minutes, cut into 4 on the diagonal and reserve.
• Fry the courgette until evenly golden and caramelised on both sides, remove them with a slotted spoon and then fry the onion, fennel and garlic over a medium heat for 10 minutes until beginning to colour. Add the cumin and coriander seeds, turmeric and quinoa and continue to fry for a further 5 minutes.
• Add the stock, bring to the boil, cover the pan and reduce the heat, then simmer gently for 15-20 minutes until the quinoa is tender. Stir in the sausages and the reserved courgettes. Add the lemon zest, harissa paste and lastly the chopped coriander.

Stir well and then season to taste with salt and freshly ground black pepper.

• Serve with a green bean and tomato salad, or a seasonal salad of your choice

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Roasted Sausages & Mediterranean Vegetables with Herby Toasts

Serves: 2

1. Preparation: 10 minutes
2. Cooking: 40 minutes

Ingredients

• 1 pack Cauldron Cumberland sausages
• 4 red onions cut into wedges
• 1 courgette, chopped
• 1 yellow pepper, deseeded and chopped
• 400g can chopped tomatoes
• 250ml vegetable stock
• 2 tbsp fresh basil plus extra for garnish
• Salt and freshly ground black pepper
• 4 slices French stick
• 1 tbsp low fat cream cheese with herbs
• 1/2 tbsp butter
• 1 garlic cloves, crushed

Method

1. Pre-heat the oven to 200°C/gas mark 6. Roast the onion, courgette and pepper in a roasting tin for 20 minutes.
2. Reduce oven temperature to 180°C/gas mark 4. Add the sausages to the roasting tin, pour over the tomatoes, stock and the basil. Season to taste and continue roasting for a further 20 minutes.
3. When the sausages are nearly cooked mix the cream cheese, butter and garlic together. Toast the bread lightly on each side, spread with the cheese and grill for a further minute.
4. Serve the sausages scattered with a handful of torn basil leaves along with the herby toasts.

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Chunky Sausage & Tomato Pasta

Serves: 2

1. Preparation: 5 minutes
2. Cooking: 20 minutes

Ingredients

• 1 pack Cauldron Cumberland Sausages – cut into chunky bite sized pieces
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 200ml white wine or vegetable stock
• 400g chopped tomatoes
• 1 tbsp tomato purée
• ½ teaspoon dried oregano
• Salt and freshly ground black pepper
• 250g dried pasta – rigatoni or penne work well
• 2 tbsp basil leaves, torn plus extra for garnish
• Cheese to serve – parmesan shavings (optional)

Method

• Heat the olive oil and fry the sausages for 5 minutes until golden brown. Remove them from the pan and then fry off the onion and garlic adding a little more oil if necessary.
• Pour in the white wine and boil until it has reduced by half.
• Stir in the tomatoes, tomato purée and oregano, season to taste. Simmer for 15 minutes until the sauce has thickened.
• While the sauce cooks, boil the pasta according to the back of pack instructions and drain. Stir the basil and cooked pasta into the sauce, serve in bowls topped off with a few more torn basil leaves and some parmesan cheese shavings if using.

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