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Food And Nutrition

Spicy Sausage Rolls



Whether for a picnic, buffet, party, lunchbox, or simply a snack, nothing quite beats meaty sausages wrapped in pastry known of course, as sausage rolls.


  • 1 large yellow onion, finely chopped
  • 1 tablespoon vegetable oil, or canola oil
  • 1 tablespoon soy sauce
  • Splash freshly squeezed lemon juice
  • 2 cloves garlic, crushed
  • 2 teaspoons hot chili sauce
  • 750 grams (about 1 1/2 pounds) sausage meat
  • 3 medium eggs
  • 750 grams (about 1 1/2 pounds) store-bought puff pastry


  1. Gather the ingredients.

  2. Preheat the oven to 400 F / 200 C / Gas 6.

  3. Heat the oil in a large frying pan, gently cook the chopped onion in the oil for 5 minutes, or until the onions are soft and translucent but not browned. Add the soy sauce, the lemon juice, garlic, and chili sauce and cook for a further 2 minutes, again taking care not to burn.

  4. Remove the pan from the heat, place the onion mixture on a plate and leave to cool, the mixture does not need to be cold.

  5. Place the sausage meat in a large mixing bowl, add the cooled onion mixture and 2 of the eggs. Mix well until all the ingredients are thoroughly and evenly mixed.

  6. On a lightly floured surface, roll out half the pastry to a 20 x 25-centimeter (8 x 10-inch) rectangle. Cut lengthwise into 2 strips. Repeat with the remaining pastry. Rest the pastry for at least 10 minutes in the refrigerator.

  7. Form the sausage meat mixture into 4 long sausages the length of the pastry strips. Place each sausage into the center of each pastry strip. Beat the 3rd egg in a basin and lightly brush the edges of the pastry with the beaten egg.

  8. Fold the pastry over the meat filling to form 2 long rolls. Brush the top surface with beaten egg.

  9. Cut the rolls into 4-centimeter (1 / 1/2-inch) lengths. Place on a lightly greased baking sheet and cook in the preheated oven for 20 minutes or until golden brown.

  10. Cool, the sausage rolls on a cooling rack, they are delicious eaten hot or cold. If popping into a lunch box or a picnic basket, let the rolls cool completely.

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Food And Nutrition

Preparing Iron Skillet Roast Chicken




Whole roasted chicken is often saved for special occasions or holiday meals—it seems like a process to make and can take hours in the oven. Because of its small size and clever cooking method, however, this juicy and delicious chicken is a snap to cook and will be ready in less than an hour.


  • 1 (4-pound) whole chicken
  • 1/2 teaspoon kosher salt, plus more for seasoning inside chicken
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning inside chicken
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil

Steps to Make It

  1. Gather the ingredients.

    Raw chicken
  2. Preheat oven to 450 F. Put a well seasoned 10-inch cast-iron skillet in oven to heat.

    Chicken with salt
  3. Sprinkle cavity of chicken with salt and pepper.

    Put sauce on chicken
  4. In a small bowl, combine 1/2 teaspoon of salt, 1/4 teaspoon black pepper, onion powder, thyme, paprika, garlic powder, and olive oil. Rub all over chicken.

    Chicken in pan
  5. Using oven mitts, carefully remove hot skillet from oven. Put chicken in skillet and return to oven. Reduce oven temperature to 400 F.

    Roasted chicken
  6. Roast chicken for about 50 to 60 minutes, until an instant-read thermometer or oven probe registers at least 165 F in the thickest part of a thigh.

    Chicken on a plate
  7. Let chicken stand for about 10 minutes before carving.

    Chicken in dish


  • The secret to making this chicken is using an everyday cast-iron skillet that you preheat in the oven.
  • If your whole chicken is frozen, it is best to thaw it in the refrigerator; a 4-pound bird will take about 24 hours so you need to plan ahead. If you didn’t remove it from the freezer the night before, you can defrost it in a water bath, but you need to make sure the water stays nice and cold. Place the chicken (still wrapped) in the sink or large container and fill with cold water; change the water every 30 minutes. Thawing takes about 30 minutes for every pound. And although it may seem obvious, there are times this step is overlooked: don’t forget to remove the package of giblets from inside the bird once your chicken is thawed.
  • In order to get the crispiest skin, you need to make sure the chicken is completely dry before adding seasonings and placing in the oven. One way to do this is to remove the wrapping from the chicken the day before and rinse the bird inside and out and pat dry. Then place the chicken in a roasting pan in the refrigerator (without any covering) overnight; this will allow the bird to dry out and eliminate any moisture. (You can do this with turkey as well.)
  • To speed up the cooking time even more, you can spatchcock (butterfly) the chicken, which simply means removing the backbone so the bird will lay flat in the pan. Cut down the cooking time by 15 minutes, checking for doneness after 30 minutes or so.
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Food And Nutrition

Preparing Turkey taco bowls




Make your own seasoning for these tasty and affordable turkey taco bowls.

Each serving provides 756 kcal, 51g protein, 55g carbohydrates (of which 15g sugars), 37g fat (of which 7g saturates), 15g fibre and 2.5g salt.


For the Mexican seasoning

  • 2 tsp cayenne pepper
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the taco bowls

  • 500g/1lb 2oz turkey mince (7% fat)
  • 2 tbsp Mexican seasoning (from above)
  • 2 tbsp olive oil
  • 2 small onions (red or brown), finely chopped
  • 6 spring onions, roughly chopped
  • 2 peppers (any colour), deseeded and finely chopped
  • 400g tin chopped tomatoes, tomato juice drained
  • 400g tin kidney beans, drained
  • 3 tbsp finely chopped fresh coriander
  • 180g/6oz lightly salted tortilla chips
  • 4 tbsp low-fat crème fraîche or plain yoghurt
  • salt and freshly ground black pepper


  1. To make the Mexican seasoning, mix the ingredients together in a bowl.

  2. Put the turkey mince and Mexican seasoning into a large bowl and mix well with your hands.

  3. Heat half the olive oil in a frying pan over a high heat and cook the onions, spring onions and peppers for 3 minutes. Add a pinch of salt and pepper. Remove the vegetables from the pan and set aside.

  4. Heat the remaining oil in the same pan and cook the turkey mince for 4 minutes, or until browned, making sure you break it up as finely as possible with a wooden spoon.

  5. Add the chopped tomatoes, kidney beans and a pinch of salt and pepper. Lower the heat and simmer for 10 minutes.

  6. Stir in the cooked vegetables and most of the coriander, and simmer for another 2 minutes.

  7. Evenly cover the base of four bowls with the tortilla chips. Divide the turkey mixture between the bowls and top each with a tablespoon of crème fraîche. Sprinkle over the remaining coriander and serve.

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Food And Nutrition

Preparing Dauphinoise potatoes




These creamy, garlicky dauphinoise potatoes recipe will make a fabulous side dish for any Sunday roast. There isn’t an easier side dish in the world!

Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt.


  • 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick
  • 3–4 garlic cloves, grated
  • 500ml/17½fl oz double cream (you may need a bit extra)
  • salt and freshly ground black pepper


  1. Preheat the oven to 160C/140C Fan/Gas 2.

  2. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.

  3. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.

  4. Bake for 1-1½ hours, or until the potatoes are completely tender.

READ ALSO  Irish beef stew
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