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One Pot Sausage, Caramelised Fennel and Lemon Pasta

There were about six million sausages left over from a BBQ this weekend and, having exhausted my patience for eating them with gravy (something I didn’t think it possible to tire of, I’ll admit) I was craving something just a little bit lighter and brighter.

The lemon and herbs added right at the end of this recipe allow it to just about retain a spring/summer feel, whilst being comforting enough to suit the reality of the weather we’ve actually had to endure this season.

It may not have escaped your notice that I have used tory pasta for this dish. Specifically, ditaloni regati from Waitrose. I’m confident pretty much any shape you have in will work (realistically, what is the worst that could happen), but I reckon the smaller, the better.

You might also clock that I haven’t used any garlic, that is literally just because I could not be arsed to chop any. I’m quite sure that if you choose to it will only improve matters.

Serves 2

150g pasta
4 sausages
1 bulb fennel, sliced finely
1 onion, sliced finely
500ml chicken stock
small handful fresh parsley and mint, finely chopped
1 lemon

1 – In a large saucepan, caramelise your fennel and onion in 1 tbsp olive oil or butter. When I say caramelise, I mean nice, low heat, lid on, for 30-40 minutes. You want them soft and sweet.
2 – Squeeze the meat from the sausages from their skins and get it straight into the pan, increasing to a medium heat. Cook for about 5 minutes.
3 – Add chicken stock and pasta to the pan, bring to a boil, then reduce to a simmer and cook, lid on, for 30 minutes.
4 – Once the pasta is cooked and the sauce nice and thick, take the pan off the heat and add the juice of one lemon plus your chopped herbs, and serve.

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Spaghetti with Feta, Purple Sprouting Broccoli and Pine Nuts

Spaghetti with Purple Sprouting Broccoli, Feta and Pine Nuts

I have once again allowed months to pass without giving anything I’ve cooked its rightful immortal home on my actual blog. In my defence, I’ve moved house and had probably at least two quarter life crises in the time since I was last here.

I’m now fully settled in a little caravan in the Kentish countryside and therefore hope I might find myself back into the swing of properly transcribing anything I knock up that might be of use to you, on an at least semi-regular basis. If I continue to fall short, remember you can always find me on the social media profiles linked at the bottom of this post.

This recipe is one I’ve made three or four times over the last month or so, and eaten on my front step in the evening sunshine (or, more often, at my kitchen table staring out at the rain). It’s very quick, nice and substantial and just tastes good.

I’d not usually try and police the quality of a particular ingredient you use, but I think if you use shitty olive oil here, you’re really gonna know about it and it’s gonna change the tone of the whole dinner. It’s my view that you really can get away with a lot if you’re cooking or adding bits to it, but this is literally drizzled on right at the end.

Serves 1

1/2 pack (or small-ish handful, or 6-7 stems) purple sprouting broccoli
75 (1/3 pack) feta
75g spaghetti
small handful pine nuts
Good extra virgin olive oil (you’re really gonna be able to taste it)
Salt, pepper and chilli flakes

1 – Boil the kettle and put the spaghetti on according to pack instructions – don’t forget to salt the water – usually around 8-10 mins.

2 – Chop about 1cm off the bottom of your broccoli, and put it in the pan with the spaghetti when there are 4-5 mins left on the clock.

3 – Get a separate frying pan on to a medium heat, add the pine nuts (no oil, keep the pan dry) and watch like a hawk (not kidding, they burn fast) until golden brown and releasing gorgeous toasted pine nut aromas.

4 – Drain the pasta and broccoli, add to your fav pasta bowl with the crumbled feta, a good glug of olive oil, salt, pepper and chilli flakes to taste, then top with the toasted pine nuts.

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Smoked + Wild Garlic Mac and Cheese

Wild garlic season is just about upon us. Over the next couple of months you’ll clock your favourite food lovers slathering wild garlic pesto on anything and everything, swapping tips on socials and point blank refusing to divulge the best spots for foraging.

If you’re local and curious, feel free to drop me a message and I’ll let you know a couple of good spots – failing that, Riverford often include wild garlic in their veg boxes (which I whole heartedly recommend) at this time of year.

If you can’t find smoked garlic – I got mine in Big Tesco – regular will do just fine.

This recipe serves just one because I am still! Constantly! Alone! But if you’re not similarly afflicted, go ahead and double/triple the amounts at your leisure. It’s on the saucy side, so you might even be OK to just double the pasta and leave the sauce as is if you’re cooking for two and don’t share my decadence or gluttony.

Serves 1

75g pasta (whatever your fav is)
2 tbsp butter
1 tbsp flour
200ml milk
1 handful extra mature cheddar
2 cloves smoked garlic, finely chopped
big handful wild garlic, finely chopped into ribbons

1 – Cook pasta according to pack instructions.
2 – Meanwhile, gently heat your butter in a saucepan and add the smoked garlic. Cook for a couple of minutes then add the flour.
3 – Stir the flour, butter and garlic into a paste and cook for one minute. Add the milk, very gradually, stirring all the time, until it forms a sauce. Cook for a few minutes to thicken up.
4 – Take off the heat, add your wild garlic and cheese and stir. Taste to see if it wants any salt and add if necessary.
5 – Add cooked pasta, stir and serve.

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