Delicious UK - (07)July 2020

Herbysausage
meatballswith pasta
andlemon
SERVES 4. HANDS-ON TIME 45 MIN

MAKE

AHEAD

Freezetheuncooked
meatballs(endofstep1)
forupto1 month.Defrost
inthefridgeovernight.

FOOD

TEAM’S

TIP

Leaveoutthewineif you
preferandadda littlemore
cookingwaterand a splash
of white wine vinegar.

• 8 Britishoutdoor-reared pork
  sausages


• 2 tbspchopped fresh dill
  (seeswaps)


• 1 tbspchoppedfreshtarragon


• 2 tbspchopped fresh flatleaf
  parsley


• Finelygratedzestandjuice
  1 lemon,plusextra wedges to
  serveif youlike


• 350gspaghetti(oranypastashape)


• 4 tbspextra-virginoliveoil


• 4 anchoviesinoil,drained and
  finelychopped


• 3 garliccloves,thinlysliced


• 125mldrywhitewine


• 25gfreshlygratedparmesan,
  plusextratoserve


• Microherbsormorechopped
  fresh herbs to serve (optional)

1 Removethecasingsfromthe
sausages,thenputthemeatin
a mixingbowl.Addtheherbsand
lemonzest,thenmixtocombine.
Rollinto 16 roughlyequal-size
meatballs(seeMakeAhead).
2 Cookthepastaaccordingto
thepackinstructions,thendrain,
reserving250mloftheliquid.
3 Heattheoilina large,high-sided
fryingpanovera medium-highheat.
Addthemeatballs,thencook,
turning, for 8-10 minutes until

brownedallover.Addtheanchovies

andgarlic,thencookfora further

minute.Addthewhitewine,plenty

offreshlygroundblackpepperand

thereservedpastawater,thencook

foranother3-4minutes until

reducedslightly.

4 Addthedrainedpastatothe

sauce,stirringwell.Removethe

panfromtheheat,thenstirinthe

lemonjuiceandgratedparmesan.

Scatterwithextraparmesan,micro

orchoppedherbs(ifusing),then

servewithlemonwedgesfor

squeezing,if youwantto.

PERSERVING758kcals,39.6gfat

(12.3gsaturated),30.4gprotein,

74.5gcarbs(3.7g sugars), 1.9g salt,

5.3g fibre

Easysausageand

tomatocasserolewith

Spanish-stylerice

SERVES4.HANDS-ONTIME 20 MIN,OVEN

TIME 30-35 MIN, SIMMERING TIME 10 MIN

MAKE

AHEAD

Thisisa greatrecipeto

batchcook.Youcanmake

thesausagecasseroleup

to2 daysahead,cool,thencoverand

chillorfreezeforupto3 months.

FOOD

TEAM’S

TIP

Youcoulduse'proper'

cookingchorizosausages

(thesoft,rawtype)if you

canfindthem.They'reusually

availablefrombutchers, Waitrose

andOcado.

USE

IT UP

Youmightnotneedallthe

tomatorice.If there’ssome

leftover,spreadit outon

a traytocoolcompletely,thencover

andchillforupto2 days.Reheatin

a pan,stirring,orinthemicrowave

untilpipinghot,thencrumbleover

somefetaorlancashirecheeseand

scatterwithextrachoppedparsley

anda fewslicedolivesfor

a world-class lunch.

• 2 tbspextra-virginoliveoil


• 8 outdoorrearedchorizo-style
  porksausages(seetipandswaps)


• 400gtincherry/regulartomatoes


• 750mlhotchickenstock


• 2 tbspsherry vinegar or red wine
  vinegar


• 1 tbspbrownsugar


• 2 bayleaves


• 250gcherrytomatoesonthevine


• 100gwholepittedblack olives


• 2 tbsptomatopaste


• 2 garliccloves,finelychopped


• 300glonggrainwhiterice


• Handfulparsleyleaves,chopped


• 1 tbsp finely grated lemon zest

YOU’LLALSONEED...

• Hob-safe casserole

1 Heattheovento200°C/180°Cfan/

gas6.Heathalftheoilinthe

casseroleovera mediumheat.Add

thesausagesandcookfor5 minutes

oruntiltheystarttocolour, turning

sotheycolourevenly.

2 Addthetinnedtomatoes,250mlof

thestock,thevinegar,sugarand

bayleaves,thenseason,stirring.

Putthefreshtomatoesontop,then

scatterovertheolives.Bakefor

30-35minutesuntilthesausages

arecookedandthetomatoeshave

blistered(seeMakeAhead).

3 Meanwhile,heattheremainingoil

ina mediumsaucepan(useonewith

a lid)overa mediumheat.Addthe

tomatopasteandgarlic,thencook,

stirringfrequently,for1-2minutes

untilthecolourdarkens.Addthe

rice,thencook,stirring,for2-3

minutesuntilthericeislightly

toasted.Pourintheremaining

stock,bringtotheboil,thenreduce

theheattolow,coverandsimmer

for 10 minutesoruntiltender.

4 Removethepanofricefromthe

heat,thensetasidetorestwiththe

lidonfor 10 minutes.Forkthrough

thericetofluffit,thenstirinthe

parsley,lemonzest(andsomejuice

if youthinkit needsit)andplentyof

seasoning.Servewiththecasserole.

PERSERVING840kcals,45.3gfat

(14.6gsaturated),33.3gprotein,

76.9gcarbs(7.9g sugars), 2.2g salt,

5.3g fibre

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