Food And Nutrition
Creamy sausage pasta bake
Sausage pasta bake is a winner, especially with roasted veggies, cream and Parmesan! This recipe makes a lovely comforting, creamy dinner for the whole family.
Ingredients
- 1 red onion, cut into 8 wedges
- 2 large peppers, red and yellow, seeds removed, cut into 4cm/1½in chunks
- 2 medium courgettes, trimmed, halved lengthways and thickly sliced
- 1 tbsp olive oil
- 6 sausages (around 400g/14oz), each cut into 3 pieces
- 200g/7oz penne
- 300ml/10fl oz single cream
- 50g/1¾ oz Parmesan, finely grated, or 75g/2½oz mature Cheddar cheese
- salt and freshly ground black pepper
Method
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Preheat the oven to 220C/200C Fan/Gas 7.
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Put the vegetables in a large roasting tin (roughly 30x25cm/12x10in), season with salt and freshly ground black pepper, toss with the oil and roast for 10 minutes. Add the sausage pieces and toss. Roast for 20 minutes.
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Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the pack instructions, until tender, stirring occasionally. Drain the cooked pasta in a colander.
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Add the pasta to the vegetables and sausages. Pour over the cream and toss together. Sprinkle with the cheese and cook for 4–5 minutes or until the cheese has melted and sauce is beginning to bubble around the edges. Serve immediately.
When it comes to making a healthy receipts, guess job should be out of the game, here’s a go-to guide for turkey roasting times for a perfect dinner.
Quick Turkey Tips:
- Plan on 1 1/2 pounds of (uncooked) turkey per person.
- Budget enough time for thawing your bird: here’s our thawing guide.
- Remember to remove the giblet packet and turkey neck (and make gravy!).
- It’s safer to cook stuffing in a separate baking dish but if in-the-bird is what you prefer, pack it in loosely — it should register at 165 F with an instant read thermometer before serving.
- Use an instant read thermometer to check your turkey’s temp: insert the probe in the deepest part of the thigh — it should register 165 F.
- Let turkey turkey rest 20 minutes before carving.
How Long to Roast a Turkey:
Unstuffed
- 4 to 8 pounds (breast only): 1 1/2 to 3 1/4 hours
- 8 to 12 pounds: 2 3/4 to 3 hours
- 12 to 14 pounds: 3 to 3 3/4 hours
- 14 to 18 pounds: 3 3/4 to 4 1/4 hours
- 18 to 20 pounds: 4 1/4 to 4 1/2 hours
- 20 to 24 pounds: 4 1/2 to 5 hours
Stuffed
- 6 to 8 pounds (breast only): 2 1/2 to 3 1/2 hours
- 8 to 12 pounds: 3 to 3 1/2 hours
- 12 to 14 pounds: 3 1/2 to 4 hours
- 14 to 18 pounds: 4 to 4 1/4 hours
- 18 to 20 pounds: 4 1/4 to 4 3/4 hours
- 20 to 24 pounds: 4 3/4 to 5 1/4 hours
You won’t be tempted by a kebab once you’ve tried this perfect post-pub cheesesteak sandwich. Add mustard or chilli sauce if you need to clear your head.
Ingredients
- 150g/5½oz sirloin steak
- 1 tsp olive oil, for frying
- salt and freshly ground black pepper
- ½ onion, thinly sliced
- 4 button mushrooms, thinly sliced
- ½ green pepper, thinly sliced
- 25g/1oz semi-soft cheese (such as port salut, taleggio or brie)
- 1 panini roll or demi-baguette, lightly toasted
Method
-
Rub the steak with a little oil, salt and black pepper. Heat a frying pan until it is smoking hot, then fry the steak until well-browned on both sides. Reduce the heat and cook, turning frequently, until it is cooked to your liking. Set the steak aside to rest.
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In the same pan, over a medium heat, fry the sliced onions in a little more oil with a pinch of salt. Stir them frequently and cook for 5 minutes until they are softened and golden-brown. Add the mushrooms and the green pepper and fry for another 5 minutes. The green pepper should still have a little bite.
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Slice the steak thinly into strips and pile onto the roll or baguette. Top with the slices of cheese and the fried vegetables. Serve with some salad leaves or even some chips from round the corner.
Ingredients
- 2 onions, quartered
- 2 red peppers, seeds removed, quartered
- 1 yellow pepper, seeds removed, quartered
- 8 large tomatoes, preferably on the vine
- 80g/3oz chorizo, sliced
- 400g tin cannellini beans, drained and rinsed
- 4 garlic cloves, bashed
- 2 sprigs fresh rosemary
- 8 chicken thighs, skin-on, bone-in
- 2 tbsp olive oil
- 1 tsp sea salt flakes
- freshly ground black pepper
Method
-
Preheat the oven to 200C/180C Fan/Gas 6.
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Put the onions, peppers, tomatoes, chorizo, beans, garlic and rosemary in a very large roasting tin (you may choose to use two tins). Top with the chicken, then drizzle with the oil.
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Scatter with the salt and a big pinch of pepper. Roast for 1 hour, or until the chicken is cooked through and the skin is golden brown. To check if the chicken is cooked, pierce the thickest part with a skewer; the juices should run clear. If there is any sign of pink, return the bake to the oven until the chicken is cooked.
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Leave the chicken to rest for 10 minutes, then serve with the vegetables.
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