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Sausage recipes

Chicken-sausage tagine

20 minutes

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Marrow, pine nut and feta fritters

15 minutes

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Chorizo, pea and feta pasta

10 minutes

Chocolate Truffles

15 minutes

Warm pudding

Easy rice pudding

20 minutes

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Mushrooms on French toast

15 minutes

Curry recipes

Korma coconut curry with lentils

15 minutes

Asian recipes

Thai curry

10 minutes

Luke’s fish tacos

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

6 springroll wrappers (cut into 6 cm x 3 cm rectangles)
Vegetable oil, for frying
200 g yellowtail fillet, trimmed and thinly sliced
2 limes, juiced
1 avocado, diced
250 g refried black bean paste
1 avocado, diced
1 t sambal oelek or chilli paste (optional)
½ cup crème fraîche
1 red onion, finely diced
8 sprigs coriander
1 jalapeño chilli, sliced

Method

Deep-fry the springroll wrappers in the oil at 170°C until crispy. Drain on kitchen paper.

Slice the yellowtail and drizzle with the lime juice.

Spread a layer of refried beans onto a springroll wrapper. Top with avocado, sambal oelek or chilli paste (if using), crème fraiche, red onion, coriander and the chilli.

Top with another springroll wrapper. Repeat using the remaining springroll wrappers, adding the fish in alternate layers, to form a tower.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Chocolate mousse with sliced oranges

Cumin and garlic chicken couscous

Chicken-sausage tagine

Marrow, pine nut and feta fritters

Chorizo, pea and feta pasta

Chocolate Truffles

Easy tiramisu

Easy rice pudding

Mushrooms on French toast

Korma coconut curry with lentils

Thai curry

Luke’s fish tacos

Luke’s fish tacos

Ingredients

Method