Sausage & Kale Gnocchi Bake

On 14th April 2016, This was Dinner

More kale!  Not that I’m complaining. It’s delicious and a £1.20 bag from the market will do two meals.

As soon as I see the words ‘gnocchi’ and ‘bake’ I’m in. Mr S made this one, I just walked in and served it up. He added some green olives to the bake as we have tons of them at the minute.

Get set…

  • Preheat the oven to 180°c (fan)
  • Skin a few pork sausages & break into bite sized pieces
  • Chop some kale
  • Finely chop an onion
  • Break up some mozzarella
  • Get passata, gnocchi, olives, basil, oil & seasoning ready

Throw it together…

Boil a pan of water , add salt then add the gnocchi and kale and cook for a minute. Drain and refresh in cold water.

Heat the oil in a frying pan and cook the onion until softened. Remove and set aside.

Add the sausages to the pan and  cook until browned. Add back the onion and pour in some passata. Season well, tear up a few of the basil leaves and cook for a few minutes

Mix together with the kale and gnocchi and pour into an oven proof baking dish.

Pop in some olives and dot the mozzarella all over then put it in the oven and bake for 15 minutes.

Dish it up…

Just a pinch of black pepper and a couple more basil leaves will do it.

TWD_1404_Gnocchi_BakeYou can find the original Delicious Magazine recipe here.

Smoky Sausage Casserole

On 19th March 2016, This was Dinner

We had a great day today. We went off to see my cousin’s new home where she cooked us our breakfast sandwich of choice. Bacon and mushroom for me, sausage and tomato for Mr S. The only down side was that her labrador was so excited to see me that she head butted me, causing a nose bleed. All was forgiven though as she is the reason we have Walter.

Afterwards we went for a walk in the woods. It’s always so good to see Walter off lead and this is possible for most of the time in the woods as the only people you tend to come across are others with exuberant dogs who just want to play.

When we got back we had big appetites so were ready for this.

Get set…

  • Preheat the oven to 190°c (fan)
  • Finely chop an onion
  • Crush a garlic clove
  • Finely chop a stick of celery
  • Cut a red, green & yellow pepper into chunks
  • Drain a tin of cannellini beans
  • Whizz up some bread for fresh breadcrumbs
  • Great some mozzarella
  • Get pork sausages, smoked paprika, ground cumin, chilli flakes, 2 tins chopped tomatoes, spinach, oil & seasoning ready

Throw it together…

Heat some oil in a casserole dish and brown the sausages. Remove and set aside.

Add a little more oil if required and cook the onion until softened.

Add the garlic, celery and peppers, stir well and cook for another five minutes.

Add the chilli flakes, paprika and cumin and stir. Pour in the tomatoes and bring to the boil then turn down and add the sausages back to the pan. Season and stir.

Pop the lid on and pop and cook for 20 minutes. Add the beans and cook for another 10 minutes.

If you have a grill setting in your oven, turn this on. Sprinkle the casserole with the breadcrumbs and the cheese and cook with the lid off in the oven for 5-10 minutes.

Dish it up…

Nothing extra needed here. Just a bowl will do.


The original recipe can be found here.

Sausages with Onion Marmalade

On 17th January 2016, This was dinner

I have to start off with a heartfelt apology to my sister for the abomination that was dinner yesterday. I’m sure you enjoyed your cereal when you got home. The moral of the story is always trust your instincts with a recipe and try and read through and do the prep before you a) natter as you cook and b) drink wine! We ended up with a very dry and tasteless butternut squash lasagne. I will redeem myself next time, I promise.

Sunday’s dinner made up for it (for us, not for my sister). You can’t go wrong with sausages, onions and gravy can you?


  • Finely slice a couple of red onions
  • Finely slice a couple of white onions
  • Finely slice a couple of shallots (my white onions were tiny)
  • Preheat the oven to 180°c (fan)
  • Get sausages, red wine, white wine vinegar, caster sugar, oil & seasoning ready


Heat some oil in a pan, brown the sausages and remove from the pan.

Make sure there is enough oil on a very gentle heat and add all of the onions. Cook for about 15 minutes, stirring occasionally.

Add the wine, vinegar, sugar and seasoning and turn the heat up to bring to a boil. Reduce the heat and stir for a couple of minutes then transfer to an over proof dish.

Pop in the oven for 15 minutes. Stir will then add the sausages, after 15 minutes, stir again and then but back in oven for another 15.

We served ours with chips and gravy. Yum.


The original recipe can be found in Mary Berry’s Cook Now Eat Later.

Walter saw his first snow today. We got up bright and early as we knew it wouldn’t hang around. There wasn’t loads to throw him into confusion but there was a lot of sniffing involved and a lot of us laughing and disappearing snowballs. Like an idiot I forgot to take my phone to get some photos.

Two Porks with Smoky Beans

On 6th September 2015, This was Dinner

A couple of days ago we had a Tequila Night. In preparation for this we bought the works for breakfast, forgetting to buy any beans. A little merry I put some pinto beans out to soak, my tequila fuelled brain not realising I didn’t have any other ingredient to make them. Hence these soaked away for a few days until I decided to use up a couple of pork steaks and buy some sausages.

Preparing the beans:

  • Soak some pinto beans (overnight will do)
  • Chop up a couple of onions
  • Finely chop some garlic
  • Chop up some (good quality) smoked streaky bacon
  • Get tomato purée, rapeseed oil, soft dark brown sugar, red wine vinegar, 2 tins of chopped tomatoes & seasoning ready


  • Season some plain flour with paprika
  • Preheat the oven to 190ºc (fan)
  • Get pork sausages, pork steaks, oil & seasoning ready


Drain the beans and place in a large pan. Cover with cold water and bring to the boil. Drain again and cover with fresh water, bring to the boil then simmer for about an hour. Add more (boiling) water if required.

Heat some oil in a pan and cook the bacon until it’s crispy. Add the onion and garlic and cook until softened.

Pour in the chopped tomatoes along with tomato purée, red wine vinegar, brown sugar and about 500ml of water. Bring to the boil then drain the beans again and add to the pan. You can cook these for about 2 hours. Season well.

When the beans are almost ready, fry the sausages until cooked. Coat the pork in the seasoned flour and heat some oil in a pan. Cook for a minute on each side then transfer to a baking tray and cook in the oven for about 8 minutes.

TWD_0609_Pork_BeansI also had a couple of pesto rolls purchased from our local Greek stall that went great with this.

There were plenty of beans left. Enough to go with a jacket potato the following day and then some!

The recipe for the beans can be found in Tom Kerridge’s Proper Pub Food.

Sausage & Courgette Pasta

On 27th August 2015, This was Dinner

I like a good sausage pasta. I’ve done them with basil and ricotta, with cabbage, as a carbonara and with beans of course. Let’s face it, you can throw anything together and not be disappointed, especially with good quality sausages. I chose this one whilst flicking through August’s Good Food mag.


  • Skin some sausages (I used Cumberland) & break into small chunks
  • Toast some pine nuts
  • Finely slice half a fennel bulb
  • Finely chop a couple of shallots
  • Zest & juice a lemon
  • Finely chop a large garlic clove
  • Slice a large courgette into ribbons
  • Grate some parmesan
  • Get pasta, mascarpone, oil & seasoning ready


Heat some oil in a pan and fry the sausage meat until starting to crisp, breaking it down as you go. Remove from the pan.

Add a little more oil if required then add the onion, garlic and fennel and cook gently until softened.

Cook the pasta. When it has a couple of minutes left, throw in the courgette ribbons.

Add the zest and juice of the lemon to the onion mixture along with some mascarpone and seasoning. Stir well, adding a little pasta water if required.

Drain the pasta and add to the mixture along with the sausage meat. Stir well.

Serve topped with the pine nuts and parmesan.

TWD_2708_PastaIf you’d like the original recipe, it’s here.

Tomato & Sausage Bake

On 27th July 2015, This was Dinner

It all seems to be potato, potato, potato so instead of serving this with a bit of mash we served it with polenta instead.

This is slightly adapted from a fantastic Jamie Oliver dish from his Jamie at Home book. Make sure you use good quality sausages for the ultimate taste.


  • Preheat the oven to 180ºc (fan)
  • Roughly chop some tomatoes
  • Halve some cherry tomatoes
  • Bash a few garlic cloves
  • Get a couple of rosemary sprigs, a bay leaf, Lincolnshire sausages, balsamic vinegar, pizza seasoning, oil & seasoning ready


Pop the tomatoes, rosemary, bay, garlic, pizza seasoning and sausages in a snug fitting roasting dish.

Drizzle with oil and balsamic vinegar and season well. Toss everything together and leave the sausages on top.

Roast for half an hour then give it all a good stir and make sure the sausages are on top again, cook for another 15 minutes.

Serve on top of the polenta.


Using up Leftovers and I Won Something

On 15th & 16th June 2015, This was Dinner

Well I won something. I’m racking my brains to think when this has ever happened before…Nope, nothing…Ooops, just remembered, I bought some raffle tickets to win a bottle of champagne – a very big bottle, I was told. Unfortunately, when they brought the bottle to me, it was Pomagne. Now I can’t find much about it online but I’m pretty sure it was like drinking sweet pop! So I’m going to class this as my first win!

So thank you to the lovely Donna over at A Cookbook Collection, my own collection grows a little more.

Watch out for a recipe from my new book as soon as I get next months meal plans into action.

Back to the present. We had some of the Mushroom & Bean Hotpot left over, but not enough to make a full meal so Mr S cooked some chipolata sausages and some pasta and made this.