[av_heading heading=’2 Lovely Recipes For This Weekend’ tag=’h1′ link=” link_target=” style=” size=” subheading_active=” subheading_size=’15’ margin=” padding=’10’ color=” custom_font=” custom_class=” id=” admin_preview_bg=” av-desktop-hide=” av-medium-hide=” av-small-hide=” av-mini-hide=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” av-medium-font-size=” av-small-font-size=” av-mini-font-size=”][/av_heading]
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[av_heading heading=’Leek, bacon & potato soup’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldomjlon’ admin_preview_bg=”]
This soup keeps well in the fridge and is easy to freeze.
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Ingredients
- 25g butter
- 3 rashers streaky bacon, chopped
- 1 onion, chopped
- 400g pack trimmed leek, sliced and well washed
- 3 medium potatoes, peeled and diced
- 1.4l hot vegetable stock,(we used low-sodium)
- 142ml pot single cream
- 4 rashers streaky bacon, to serve
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Method
- Melt the butter in a large pan, then fry the bacon and onion, stirring until they start to turn golden. Tip in the leeks and potatoes, stir well, then cover and turn down the heat. Cook gently for 5 mins, shaking the pan every now and then to make sure that the mixture doesn’t catch.
- Pour in the stock, season well and bring to the boil. Cover and simmer for 20 mins until the vegetables are soft. Leave to cool for a few mins, then blend in a food processor in batches until smooth. Return to the pan, pour in the cream and stir well. Taste and season if necessary. Serve scattered with tasty crisp bacon and eat with toasted or warm crusty bread on the side.
https://www.bbcgoodfood.com/recipes/leek-bacon-potato-soup
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[av_heading heading=’Sausage & mash pie’ tag=’h2′ style=’blockquote modern-quote’ subheading_active=’subheading_below’ size=” av-medium-font-size-title=” av-small-font-size-title=” av-mini-font-size-title=” subheading_size=’15’ av-medium-font-size=” av-small-font-size=” av-mini-font-size=” color=” custom_font=” margin=” margin_sync=’true’ padding=’10’ link=” link_target=” id=” custom_class=” av_uid=’av-ldomrnnu’ admin_preview_bg=”]
Enjoy this ingenious take on a family favourite, sausage and mash. It brings the two ingredients together into one hearty pie that can be easily frozen.
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Ingredients
- 1 tbsp sunflower oil
- 8 pork sausages
- 25g butter
- 2 onions, finely sliced
- pinch of golden caster sugar
- 2 tbsp plain flour
- 1 tbsp tomato purée
- 1 tbsp red wine vinegar
- 500ml beef stock
- peas, to serve (optional)
For the mash
- 1.25kg King Edward or Maris Piper potatoes, cut into large chunks
- 150ml whole milk
- 25g butter
- 25g mature cheddar, coarsely grated (optional)
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Method
- Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Scatter over the flour and stir to make a paste, then add the tomato purée. Cook for a minute, then add the vinegar, pour in the stock and bring to the boil. Turn down to a simmer. Tip in any juices from the sausages, then cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy. Tip the mixture into a baking dish.
- To make the mash, tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked (the tip of a knife should slide in easily). Drain and leave for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash thoroughly. Season to taste.
- Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.
https://www.bbcgoodfood.com/recipes/sausage-mash-pie
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