pasta with no cook tomato sauce

How to make pasta with no cook tomato sauce recipe - Is a pinch of crushed hot red pepper flakes also works well in this dish. The longer you leave the tomato mixture to sit, the tastier it gets. pâtes à la sauce tomate sans cuisson recette

Serves 4:

Ingredients:

6 ripe tomatoes, cored and coarsely chopped

2 garlic cloves, finely chopped

handful of fresh basil leaves, torn

3 tbsp extra virgin olive oil

12oz (350g) dried farfalle

sea salt and freshly ground black pepper

Method:

1 Put the tomatoes, garlic, basil, and olive oil in a large bowl and season well with salt and pepper. Stir to combine, then leave to sit while you cook the pasta the flavors will develop.

2 Cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain well, then toss with the tomato sauce and serve.

pasta with no cook tomato sauce

pasta with zucchini and saffron

How to make pasta with zucchini and saffron recipe - Swap the zucchini for asparagus when in season. pâtes aux courgettes et au safran recette

Serves 4:

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

pinch of saffron threads

3–4 zucchini, cut in half and diced

1 cup heavy whipping cream

pinch of crushed hot red pepper flakes (optional)

8oz (225g) dried fettuccine

handful of finely chopped flat-leaf parsley (optional)

½ cup freshly grated Parmesan cheese

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large frying pan, add the onion, and cook over medium heat for 5 minutes or until soft. Add the garlic and saffron, cook for a few seconds more, then add the zucchini. Season well with salt and pepper. Stir in the cream and pepper flakes and cook at a gentle simmer for about 4 minutes.

2 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a bit of the cooking water. Return the pasta to the pot and toss with the reserved cooking water.

3 Add the sauce, toss, then add the parsley, if using, and toss once more. Sprinkle with Parmesan and serve.

pasta with zucchini and saffron

Turkey and corn meatballs

How to make Turkey and corn meatballs recipe - Boulettes de viande Turquie et maïs recette

Special equipment • food processor

Serves 4

In a food processor, pulse 2 skinless turkey breast cutlets, about 7oz (200g) each, until minced be careful not to turn into a paste. Add a 14oz (400g) can drained corn kernels and a bunch of scallions, chopped.

Pulse until well combined. Transfer the mixture to a bowl, add a handful of fresh flat-leaf parsley, finely chopped, and season well with sea salt and freshly ground black pepper.

Add 1 egg, and use your hands to mix everything together until well combined. Form into balls a little larger than a walnut, and roll until tightly formed; you should end up with 12 balls. Dredge each ball in flour.

Fry a few at a time in a little olive oil in a large non-stick frying pan over medium-high heat; cook for about 5–8 minutes until golden. Serve hot.

Asian turkey and noodle soup

How to make Asian turkey and noodle soup recipe - Soupe de Turquie et de nouilles asiatique recette

Serves 4

Pour 3 cups hot vegetable stock into a large saucepan. Add a generous splash of soy sauce, 1 stalk lemon grass, peeled and finely chopped, a 1in (2.5cm) piece of fresh ginger, sliced, and 2 large skinless turkey breast fillets, about 7oz (200g) each.

Bring to a boil, reduce the heat slightly, and simmer for 15-20 minutes, depending on size, until the turkey is fully poached and cooked through. Remove from the pan using a slotted spoon, and shred when cool.

Add 10oz (300g) fine rice noodles and 1 seeded and sliced fresh red chile to the poaching liquid, and simmer for 5 minutes. If necessary, add boiling water to cover the noodles.

Return the shredded turkey to the pan with a handful of fresh cilantro leaves and heat through. Season with sea salt and freshly ground black pepper to taste. Serve immediately.

Asian turkey and noodle soup

Marinated turkey cutlets with harissa and lemon

How to make Marinated turkey cutlets with harissa and lemon recipe - Escalopes de Turquie mariné avec harissa et citron recette

Marinating • 30 minutes

Serves 4

Mix 3 tablespoons harissa with the juice of 1 lemon and a handful of finely chopped mint leaves. Take 4 large turkey breast cutlets, skin on and about 7oz (200g) each, and slash 3 or 4 times on the diagonal, slicing through the skin and into the meat.

Coat with the harissa mixture, making sure that it gets into the slashes. Season with sea salt and freshly ground black pepper. Allow to marinate in the refrigerator for at least 30 minutes, or preferably overnight.

Place in a roasting pan, and roast in a preheated 400°F (200°C) oven for 30–45 minutes until the turkey is cooked through and the skin is golden and crispy. Let rest for 5 minutes, then slice and serve with some salad greens with a squeeze of lemon and a potato salad made with olive oil.

Marinated turkey cutlets with harissa and lemon

Turkey breasts with honey and roasted hazelnuts

How to make Turkey breasts with honey and roasted hazelnuts recipe - Poitrines de dinde au miel et noisettes grillées recette

Special equipment • food processor

Serves 4

Heat 2 tablespoons honey in a small pan, then brush it over 4 turkey breasts, skin on and about 7oz (200g) each. Season with sea salt and freshly ground black pepper.

Pulse a handful of toasted hazelnuts in a food processor until ground, then pour onto a plate. Roll each of the turkey breasts in the ground nuts until evenly coated.

Place in a roasting pan skin-side up, and roast in a preheated 400°F (200°C) oven for 25–40 minutes until the turkey is cooked through. Pierce with a knife to check the juices should run clear.

Let turkey rest for a few minutes, then carefully slice and serve with sautéed potatoes and broccoli tossed in lemon juice and chili oil.

Turkey, chile, and cashew stir-fry

How to make Turkey, chile, and cashew stir-fry recipe

Special equipment • wok

Serves 4

In a wok over low heat, stir-fry a bunch of scallions, sliced, in a drizzle of sesame oil for 5 minutes. Slice 2 large skinless turkey breast cutlets about 7oz (200g)
each.

Stir-fry in the oil with the scallions until no longer pink. Add 3 sliced garlic cloves and 2 red and 1 green seeded and shredded fresh chiles.

Continue to stir-fry for another 10 minutes, then add a handful of raw cashew nuts and a splash of soy sauce, and toss the turkey well.

Serve immediately with a splash of sweet chile sauce and some fluffy rice.

Turkey and mixed rice salad

How to make Turkey and mixed rice salad recipe - Turquie et salade de riz mélangé recette

Serves 4

Mix together 7oz (200g) cold cooked rice with a 14oz (400g) can drained chickpeas. Season with sea salt and pepper.

Stir in 8oz (225g) shredded or sliced cooked turkey breast, 1¾oz (50g) dried cranberries, and a handful of toasted pine nuts.

Whisk together 3 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon coarse-grain mustard, and 1 teaspoon honey, and season again. To serve, drizzle the dressing over the rice, and stir in chopped flat-leaf parsley.

Shredded turkey, mint, and pomegranate salad

How to make Shredded turkey, mint, and pomegranate salad recipe

ServeS 4

Arrange 2 handfuls of arugula leaves on a serving plate, and top with 10oz (300g) sliced cooked turkey breast.

Scatter a bunch of scallions, sliced, a handful of fresh mint leaves, and the seeds of 1 pomegranate over the turkey.

Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon pomegranate molasses, and a pinch of ground cinnamon.

Season with sea salt and freshly ground black pepper. Taste the dressing, adding a pinch of sugar if it needs sweetening. Drizzle over the salad, and serve at once.

Turkey cutlets stuffed with prunes and pecans

How to make Turkey cutlets stuffed with prunes and pecans recipe - Escalopes de dindon farcis aux pruneaux et noix de pécan recette

Special equipment • cocktail sticks or skewers

Serves 4

Put 4 skinless turkey breast cutlets, about 7oz (200g) each, between 2 sheets of plastic wrap. Pound with a meat pounder or the edge of a rolling pin to an even thickness of about ¼in (5mm). Slice the breasts in half
so that you have 8 pieces.

Chop a large handful of pitted prunes, and mix with a handful of finely chopped roasted pecans and a handful of finely chopped flat-leaf parsley.

Spoon the mixture into the middle of each pounded piece of turkey, then roll up and secure with a cocktail stick.

Place the turkey rolls in a roasting pan, drizzle with olive oil, and roast in a preheated 400°F (200°C) oven for 20–30 minutes until cooked through.

Turkey cutlets stuffed with prunes and pecans

Turkey curry

How to make Turkey curry recipe - Curry de Turquie recette

Serves 4

In a large frying pan over low heat, sauté 1 finely chopped onion in 1 tablespoon olive oil for 5 minutes until soft. Stir in 3 finely chopped garlic cloves, and season with sea salt and black pepper.

Add 1 teaspoon crushed coriander seeds, 4 cardamom pods, a handful of crushed curry leaves, a 1in (2.5cm) piece of fresh root ginger, grated, and 2–3 seeded and finely chopped fresh medium-hot red chiles.

Cook for few minutes, then pour in a 14oz (400g) can whole peeled tomatoes, chopped and including any juices. Bring to a boil, reduce the heat slightly, and simmer for 15 minutes.

Add 7oz (200g) shredded or sliced cooked turkey. Stir in ⅔ cup heavy cream. Simmer gently for 10 more minutes until the turkey is hot and the sauce is creamy. Season and serve.

Turkey and tarragon broth

How to make Turkey and tarragon broth recipe - Bouillon de Turquie et estragon recette

Serves 4

In a large pan over low heat, sauté 1 finely chopped onion in a little olive oil for about 5 minutes until soft.

Add 2 finely chopped garlic cloves, and season with sea salt and freshly ground black pepper. Add 3 peeled and sliced carrots and a few chopped tarragon leaves, and cook for 10 minutes, until the carrots begin to soften.

Pour in 3 cups hot chicken stock, and bring to a boil. Reduce the heat to a simmer, and add 3 cubed cooked potatoes, 8oz (225g) shredded or sliced cooked turkey, and a few more fresh tarragon leaves. Simmer gently until heated through, and serve with fresh bread.

Pancetta with scallops

How to make Pancetta with scallops recipe - Pancetta avec pétoncles recette

Serves 4

Heat a nonstick frying pan over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. Season 12 fresh scallops with salt and pepper, and add to the pan.

Sear for 2 minutes on one side (or longer, depending on thickness), then turn over and cook on the other side for a few minutes more, turning the scallop that went into the pan first and working your way to the last one.

Remove from the pan with a slotted spoon, and place on a serving dish covered in foil, to keep warm.

Add a drizzle of olive oil to the same pan, pour in 5½oz (150g) cubed pancetta, and cook for 5–8 minutes until crisp. When cooked, pour over the scallops, along with any juices from the pan. Serve immediately with mixed salad leaves and lemon wedges.

Pancetta with scallops

Bacon and tomato sauce with gnocchi

How to make Bacon and tomato sauce with gnocchi recipe - Bacon et sauce tomate avec des gnocchis recette

Serves 4

In a heavy saucepan over medium-high heat, cook 5½oz (150g) diced Canadian bacon or cubed pancetta for 5–8 minutes until crispy, then set aside. In the same pan, bring 1¼ cups tomato sauce to a boil.

Stir in a heaped teaspoon ready-made red or green pesto, and return the bacon to the pan. Reduce the heat, and simmer gently for about 15 minutes.

In a separate large pot, cook 10oz (300g) gnocchi in boiling salted water according to the package instructions, then drain and serve with the sauce. Top with freshly grated Parmesan cheese and torn fresh basil leaves, and serve immediately.

Pancetta and artichoke risotto

How to make Pancetta and artichoke risotto recipe - Risotto pancetta et artichauts recette

Serves 4

In a large frying pan over medium heat, cook 5½oz (150g) cubed pancetta in a little olive oil, until crispy. Remove with a slotted spoon, and set aside.

Add 1 tablespoon butter and 1 tablespoon olive oil to the same pan, reduce the heat to low, and sauté 1 finely chopped onion for about 5 minutes, until soft. Stir in 9oz (250g) arborio or other risotto rice until well coated, then pour in ¾ cup dry white wine.

Increase the heat, and let bubble for a few minutes, then measure out 3 cups vegetable stock, and pour in about 2/3 cup. Keep stirring and adding stock, a little at a time, until the rice has absorbed all the liquid and is creamy but still has a bite to it.

Use more or less stock as needed. Pour the pancetta back into the pan, and stir. Add a 14oz (400ml) can drained halved artichoke hearts, and gently stir again until heated through. Serve hot with freshly grated parmesan cheese for sprinkling on top.

Ham with minted peas and broad beans

How to make Ham with minted peas and broad beans recipe - Jambon avec frappées de pois et fèves recette

Serves 4

Heat a little olive oil In a large frying pan over low heat. Sauté 1 chopped onion for about 5 minutes, until soft.

Add 2 finely chopped garlic cloves, and stir in 5½oz (150g) frozen broad beans or fava beans, and 2½oz (75g) frozen peas. Pour in 2/3 cup chicken stock, and bring to a boil.

Reduce the heat slightly, and simmer for a further 15 minutes. Stir in a handful of fresh mint leaves, chopped, and 6oz (175g) cooked ham, cut into cubes. Serve at once with a salad on the side.

Ham with minted peas and broad beans

Bacon, pear, and blue cheese salad

How to make Bacon, pear, and blue cheese salad recipe - Salade bacon, poire et fromage bleu recette

Serves 4

Whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon white wine vinegar, and a pinch of sugar. Season with salt and pepper. Add 1¾oz (50g) crumbled blue cheese such as Stilton, and whisk together well until the dressing thickens.

Set aside. In a small frying pan, cook 8oz (225g) bacon strips for 5–9 minutes until crispy, then cut into small pieces.

Core and slice 3 ripe pears, and add to a shallow bowl with 2 handfuls of mixed salad greens and the bacon pieces. Crumble 1¾oz (50g) blue cheese over the salad, drizzle with the dressing, and serve immediately.

Pancetta and potatoes with greens

How to make Pancetta and potatoes with greens recipe - Pancetta et pommes de terre avec des légumes verts recette

Serves 4

Heat a large frying pan over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil, pour in 3 cubed cooked potatoes, and sauté for 5–10 minutes until golden and crispy, adding more oil if needed.

Season with salt and pepper. Push the potatoes to one side of the pan, add 6oz (175g) cubed pancetta, and cook until crispy.

Stir in 7oz (200g) lightly cooked shredded greens such as kale, and cook until wilted down and well combined. Season again if needed, and serve immediately with fresh crusty bread.

Fish wrapped in bacon

How to make Fish wrapped in bacon recipe - Poisson au bacon recette

Serves 4

Wrap 8oz (225g) bacon strips around 4 thick haddock fillets, about 5½oz (150g) each.

Place the wrapped fish in a roasting pan, drizzle with a little olive oil, and throw in some sprigs of fresh rosemary.

Cook in a preheated 400°F (200°C) oven for 15–20 minutes until the fish is cooked and the bacon is golden and crispy. Serve immediately with minted peas or lima beans.

Prosciutto, grape, and walnut salad

How to make Prosciutto, grape, and walnut salad recipe - Prosciutto, raisin et noix salade recette

Serves 4

Whisk together 3 tablespoons extra virgin olive oil with 1 tablespoon freshly squeezed lemon juice and 1 teaspoon honey. Season with salt and pepper, and set aside.

Melt 1 tablespoon butter with a pinch of demerara sugar in a small frying pan over medium heat. Once the sugar has dissolved, add a handful of halved walnuts, and stir until well coated.

Remove from the pan, and set aside on a plate. Put 2 handfuls of mixed salad in a large shallow serving bowl.

Add a handful of seedless black grapes, the walnuts, and 1 ripe avocado, peeled, pitted, and sliced. Toss gently with a little dressing. Top with 8oz (225g) prosciutto. Drizzle with some more dressing, and serve immediately.

Savory cheese and bacon muffins

How to make Savory cheese and bacon muffins recipe - Muffins savoureuses de fromage et bacon recette

Special equipment • 4 x 5fl oz (150ml) metal pudding molds or ramekins

Serves 4

Fry 5½oz (150g) sliced Canadian bacon until cooked but not too crispy, then cut into bite-sized pieces.

Mix together 7oz (200g) Cheddar cheese, cut up into small dice, with 1¼ cups fresh bread crumbs, ½ bunch of scallions, finely chopped, 3 eggs, and ½ cup milk. Stir in the bacon and a handful of chopped fresh chives.

Season generously with salt and pepper, then spoon into 4 buttered ramekins or metal pudding molds. Bake in the oven at 375°F (190°C) for about 25 minutes until risen and golden. Serve hot or cold.

Savory cheese and bacon muffins

Crispy bacon and avocado wraps

How to make Crispy bacon and avocado wraps recipe - Bacon croustillant et enveloppements avocats recette

Serves 4

Fry 8oz (225g) thick bacon strips over medium-high heat until golden and crispy.

Use to fill 4 flour tortillas, along with a handful of romaine lettuce, shredded, and 1 ripe avocado, peeled, pitted, and cut into slices.

Squeeze the juice of 1 lemon and lots of freshly ground black pepper into 3–4 tablespoons mayonnaise, stir well, and use to top the bacon mix. Roll up the tortillas, and serve immediately.

Egg and fennel potato salad

How to make Egg and fennel potato salad recipe - Salade de pomme de terre oeuf et fenouil recette

Serves 4

Put 4 eggs in a saucepan, cover with water, bring to a boil, and then simmer for 10 minutes. Cook 9oz (250g) new potatoes in lightly salted boiling water for 15-20 minutes until soft; drain.

Drizzle olive oil over the potatoes while they are still hot, and season with salt and pepper.

Mix in a handful of fresh flat-leaf parsley, finely chopped, and 1 fennel bulb, trimmed and finely chopped. Shell and quarter the hard-boiled eggs, and add to the potato salad. Serve immediately.

Egg and fennel potato salad

Cheese and herb frittata

How to make Cheese and herb frittata recipe - Frittata aux fromages et aux herbes recette

Serves 4

Preheat the broiler to its highest setting. Whisk together 8 eggs in a large bowl. Season with salt and pepper. Stir in a handful of fresh flat-leaf parsley, finely chopped, and a few finely chopped fresh tarragon leaves.

Add 4½oz (125g) grated Gruyère cheese, and stir to combine. Melt 4 tablespoons butter in a nonstick frying pan about 8in (20cm) in diameter. When the butter begins to foam, pour in the egg mixture, and reduce the heat to low.

Swirl the egg mixture around the pan so that it runs toward the edges, and cook for 10–12 minutes, until the bottom is set and slightly brown; the top will still be runny.

Then place the pan under the hot broiler for a couple of minutes, watching closely, and remove as soon as the top of the frittata is set. Let stand for a few minutes, then run a knife around the edge, and slide the frittata onto a plate. Cut into wedges and serve.

Blue cheese and herby baked omelet

How to make Blue cheese and herby baked omelet recipe

Serves 4

Whisk together 8 eggs and 1 cup heavy cream. Season generously with salt and pepper, and stir in a bunch of fresh chives, finely chopped, and a bunch of fresh flat-leaf parsley, finely chopped.

In a large ovenproof non-stick frying pan over a low-medium heat, sauté 2 sliced red onions in a little olive oil and butter for 5–8 minutes until soft. Season again and add the egg mixture to the frying pan, and cook for 2–3 minutes, pulling the mixture away from the edge of the pan toward the center.

Sprinkle with 4½ oz (125g) blue cheese, and transfer to a 400°F (200°C) oven. Bake for 10–15 minutes until set and golden. Remove from the oven, and let cool for a few minutes before removing from pan and slicing. Serve at once.

Egg curry with turmeric

How to make Egg curry with turmeric recipe - Oeufs au curry avec curcuma recette

Serves 4

Heat a little olive oil in a heavy frying pan over low heat. Add 1 finely chopped onion, 1 seeded and finely chopped fresh hot green chile, and a 1in (2.5cm) piece of fresh ginger, grated.

Sauté for 5 minutes, until soft. Stir in 1–2 tablespoons ground turmeric and 2 tablespoons indian curry paste. Pour in 1¼ cups tomato juice and 2/3 cup heavy cream. Season with salt and pepper, and simmer for 15–20 minutes.

Meanwhile, put 4 eggs in a saucepan, cover with water, bring to a boil, and then simmer for 10 minutes. When cool enough to handle, shell and quarter the eggs, and add to the sauce to just heat through. Serve immediately.

Peppered tuna with eggs

How to make Peppered tuna with eggs recipe - Thon poivré avec des oeufs recette

Serves 4

Place 4 eggs in a saucepan, cover with water, bring to a boil, and then simmer for 10 minutes. Meanwhile, roll a 9oz (250g) fresh tuna loin in some cracked black pepper.

In a pan over medium heat, sear tuna in a little hot olive oil for 3-4 minutes on each side. Remove tuna from pan, slice, and serve with a handful of pitted and sliced black olives, 10 anchovies in oil, drained, and the peeled and quartered eggs.

Arrange on a plate with arugula leaves, squeeze half a lemon over the dish, add a drizzle of extra virgin olive oil, and season to taste.

Baked eggs with tomatoes

How to make Baked eggs with tomatoes recipe - Oeufs au four avec tomates recette

Special equipment • 4 ramekins

Serves 4

Spoon 1 tablespoon heavy cream into 4 ramekins, then break an egg into each one, being careful not to break the yolks.

Season with salt and pepper, then top each egg with another tablespoon of heavy cream and 1 tablespoon per ramekin of peeled, chopped tomatoes. Place the ramekins in a roasting pan, and pour in enough hot water to come halfway up their sides.

Cover the pan with foil, then carefully slide into a preheated 350°F (180°C) oven. Cook for about 15 minutes, and serve immediately with some whole wheat toast.

Baked eggs with tomatoes

Egg fried rice

How to make Egg fried rice recipe - Oeuf riz frit recette

Special equipment • wok

Serves 4

Whisk together 2 eggs with some salt and pepper. Heat 1 tablespoon sesame oil in a wok over medium-high heat.

Swirl around the pan, then add 10oz (300g) completely cold cooked basmati rice (use rice cooked the day before and refrigerated overnight for the best results). Stir-fry for a few minutes, then add the beaten eggs.

Continue stir-frying for a few more minutes while the eggs begin to set. Stir in a handful of cooked or fresh garden peas and a bunch of scallions, finely chopped. Season with salt and pepper, and serve right away.

Indian spiced scrambled eggs

How to make Indian spiced scrambled eggs recipe - Indien épicé oeufs brouillés recette

Serves 2

Whisk together 4 eggs and 4 tablespoons milk, and season with salt and pepper. Melt 1 tablespoon butter in a deep-sided frying pan.

Once the butter is foaming, pour in the egg mixture, and stir with a wooden spoon or spatula over low heat until the eggs begin to scramble lightly. Add a pinch each of ground turmeric and garam masala, and stir.

They will continue to cook after being removed from the heat, so take them off when they are still creamy. Serve immediately with hot buttered multigrain toast and smoked salmon if you wish.

French toast

How to make French toast recipe - Pain grillé français recette

Serves 1

Lightly whisk together 2 eggs, and season with salt. Pour into a wide and shallow bowl, and place 2 slices of day-old white bread in the beaten egg mixture so that they are completely covered and soak up all the liquid.

Heat a nonstick frying pan over medium-high heat. Add a tablespoon of butter and, when hot, put the slices of bread in the pan. Cook for 2–3 minutes on each side until golden. Serve immediately.

Perfect Omelet

How to make perfect omelet recipe - L'omelette parfaite recette

Serves 1

Lightly whisk 2 eggs with a tiny drop of milk, and season with salt and pepper. Heat a small frying panuntil hot, and add 1 tablespoon butter.

Once the butter is melted and foaming, pour in the egg mixture, and pull the edges away from the side of the pan toward the center using a spatula; keep doing this so that any uncooked mixture runs to the edge.

After about 30 seconds, most of the egg should be set. It will still be soft and uncooked in the middle, but residual heat will continue cooking the omelet after you have taken it out of the pan.

Sprinkle a handful of grated cheese down the center of the omelet, then fold one half of the omelet over the top of the other. Slide onto a plate, and serve immediately.

Perfect Omelet

Chorizo and baby onion casserole

How to make Chorizo and baby onion casserole recipe - Chorizo et cocotte oignon bébé recette

Special equipment • flameproof casserole

Serves 4

Fry a handful of peeled whole small cipolline onions or pearl onions in olive oil in a flameproof casserole until golden.

Sprinkle in a pinch of fennel seeds, 2 chopped garlic cloves, and 1 seeded and finely chopped fresh red chile. Throw in 8oz (225g) sliced or cubed chorizo, and cook for a couple of minutes, then pour in a 14oz (400g) can diced tomatoes.

Fill the can with hot water, and pour this in too. Stir and season with sea salt and freshly ground black pepper. Cook, covered, in a preheated 400°F (200°C) oven for about 40 minutes. Add some hot water as needed if seems too dry. Serve hot with creamy mashed potatoes.

Chorizo and baby onion casserole

Zucchini stuffed with sausage meat and red onion

How to make Zucchini stuffed with sausage meat and red onion recipe - Courgettes farcies avec chair à saucisses et l'oignon rouge recette

Serves 4

Halve 4 large zucchini lengthwise. Scoop out the flesh, roughly chop, and set aside with the zucchini “shells.” In a frying pan, sauté 1 chopped large red onion in a little olive oil over low-medium heat for a few minutes until soft.

Add 2 chopped garlic cloves and the chopped zucchini flesh, season well with sea salt and freshly ground black pepper, and sauté for few minutes more. Next, add 8oz (225g) good-quality sausage meat and a pinch of ground cinnamon.

Cook, stirring to break up any lumps, until the meat is no longer pink. Brush the zucchini shells with a little olive oil, season, and place in a roasting pan. Pack each zucchini shell with the sausage meat mixture.

Any leftover mixture can be rolled into balls and cooked alongside the stuffed zucchini. Roast in a preheated 400°F (200°C) oven for 30–40 minutes until the zucchini are soft and beginning to char, and the meat is cooked through. Serve hot, either whole or cut into slices, with the leftover meatballs alongside.

Sausage meat, zucchini, and bulgur wheat

How to make Sausage meat, zucchini, and bulgur wheat recipe - Chair à saucisses, les courgettes et blé bulgur recette

Serves 4

Put 4½oz (125g) bulgur wheat in a bowl, and just cover with boiling water. Let stand for 10 minutes, then stir well with a fork to fluff up the grains.

Season with sea salt and freshly ground black pepper. In a heavy frying pan over low heat, sauté 1 finely chopped onion and a pinch each of sea salt and paprika in a little olive oil for about 5 minutes until soft.

Increase the heat to medium, and add 8oz (225g) good-quality sausage meat to the pan. Cook, stirring to break up any lumps, until no longer pink. Reduce the heat slightly, and add 2 grated zucchini.

Cook slowly, stirring from time to time, for a further 10–15 minutes. Remove from the heat, and stir in the bulgur wheat. Sprinkle with a handful of finely chopped flat-leaf parsley leaves, and serve immediately.

Spicy sausage and tomato skewers

How to make Spicy sausage and tomato skewers recipe - Brochettes de saucisses et tomates épicées recette

Special equipment • skewers • ridged cast-iron grill pan

Serves 4

Cut 12 spicy sausages into 1in (2.5cm) pieces, and thread onto skewers with 12 cherry tomatoes and a few bay leaves. (If using wooden skewers, soak in cold water for at least 30 minutes.)

Brush with olive oil, and sprinkle with chopped rosemary leaves. Season with sea salt and freshly ground black pepper.

Heat a ridged cast-iron grill pan until hot. Add the skewers, and grill for 5–8 minutes on each side until the sausages are cooked through and lightly charred.

Spicy sausage and tomato skewers

Sausage and chestnut stuffing

How to make Sausage and chestnut stuffing recipe - Saucisse et farce châtaigne recette

Serve 4

In a frying pan over low heat, sauté 1 chopped onion in a little olive oil for about 5 minutes until soft. Season with sea salt and freshly ground black pepper, and set aside to cool.

Peel the casings from 6 good-quality pork sausages, and add the meat to a bowl. Chop 9oz (250g) roasted chestnuts, and add to the sausage meat along with a handful of fresh flat-leaf parsley leaves and the cooled onions.

Mix together, and season generously. Use to stuff a turkey or a whole chicken. Alternatively, roll the mixture into balls about 2in (5cm) in diameter, and roast in a preheated 400°F (200°C) oven for 20 minutes or fry in a little olive oil until cooked and golden.

Sausages in cider with lentils

How to make Sausages in cider with lentils recipe - Saucisses au cidre aux lentilles recette

Serves 4

In a large heavy frying pan over medium-high heat, lightly brown 8 good-quality sausages in a little olive oil for 8–10 minutes. Remove from the pan, and set aside.

Reduce the heat to low and, in the same pan, sauté 1 chopped onion in olive oil for 5 minutes until soft. Add 2 chopped garlic cloves and a few sprigs of rosemary. Season well with sea salt and freshly ground black pepper.

Stir in 7oz (200g) dried brown or Puy lentils. Increase the heat, and add 1¼ cups hard cider. Simmer for a few minutes, then pour in 2 cups hot vegetable stock.

Return the sausages to the pan, tucking them in among the lentils, and simmer for 40 minutes, adding with hot water as needed. Season to taste, and serve.