Weaver’s Sausage Sensation

Weaver’s Sausage Sensation.

 

2 large carrots,

1 large parsnip,

1 large potato,

1 large onion,

1 large turnip (white).

1 pint of vegetable stock

4 sausages cut into chunks (Linda McCartney red onion and rosemary)

Half a savoy cabbage -  shredded

Handful of runner beans topped, tailed and cut into pieces,

Tin of chopped tomatoes

Tin of cannelini beans,

Put carrot, parsnip, potato, onion and turnip into large casserole.

Add vegetable stock (made with a cube) to cover and cook in the oven for three quarters of an hour until the vegetables are cooked.

Take  out of the oven and add –sausages, cabbage, runner beans, chopped tomatoes and cannelini beans,

Cook for another half hour.  

Serve in large soup bowls.

Vegetable Biryani

 

Ingredients

• Frylight
• 1 small cauliflower, broken into small florets
• 2 large sweet potatoes, peeled and cubed
• 1 large onion, sliced
• 1l hot vegetable stock
• 3 tbsp hot curry powders (Madras is good)
• 1 red chilli, seeded and finely chopped
• large pinch of saffron strands
• 2 tsp mustard seeds (black or white)
• 500g basmati rice
• 140g trimmed green beans, halved
• 2 lemons, juice only
• a handful of fresh coriander leaves

Method

1. Preheat the oven to 220C/gas 7/fan 200C. frylight a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans,
2. Season with salt and pepper and return to the oven for 15 minutes until beginning to brown. (Add some of the stock to prevent drying)
3. While the vegetables are roasting, stir together the stock, currypowders, chilli, saffron and mustard seeds.
4. Mix the rice and green beans with the vegetables in the tin, then pour over the stock mixture. Lower the oven to 190C/gas 5/fan 190C. Cover the dish tightly with foil and bake for 30 minutes until the rice is tender and the liquid has been absorbed. Stir in the lemon juice and check the seasoning, serve.