FOLLOW THESE RECIPES TO CREATE DELICIOUS MEALS AT HOME
YOU DON’T NEED MEAT TO MAKE A MEAL OF IT... WATERCRESS AND PEA RISOTTO serves 4
1tbsp olive oil
1 onion, finely chopped
1 clove garlic, chopped
400g risotto rice
150ml dry white wine
750ml hot vegetable stock
150g frozen peas / tsp freshly
12 grated nutmeg
100g pack watercress, roughly chopped
25g freshly grated Italian-style hard cheese
STEP 1 Heat the oil in a large pan, add the onion and sauté for 4 mins until soft. Add garlic and rice and cook for another minute. STEP 2 Add the wine and keep stirring for 2-3 mins until most of the liquid has been absorbed. Add a ladle of the stock and cook for 2-3 mins, gently stirring to prevent sticking, until the liquid has been absorbed. Repeat until you have just a little stock left and the rice is almost tender. STEP 3 Add the remaining stock, peas and nutmeg. Cook until the rice is soft and creamy. Remove from the heat. STEP 4 Add the watercress and cheese and season to taste.
Swap the cheese for a sprinkling of toasted pine nuts.
● 2tsp cumin seeds
● 2tsp coriander seeds
● 1tbsp sweet paprika
● 2tbsp pul biber chilli flakes (available online) ● 500g good quality sausages
● 3tbsp garlic oil
● 2 large parboiled unpeeled potatoes, cut into 1cm-thick slices
● 1 large red and green pepper, deseeded and cut lengthways into 2.5cm-thick strips
● 2 large red onions, cut into 8 quarters
● 200g Greek yoghurt & chilli sauce to serve
SABRINA GHAYOUR’S SPICY SAUSAGE BAKE
STEP 1 Heat a frying pan over a medium-high heat. Add the cumin and coriander seeds and dry-toast for 1 min. Using a pestle and mortar, crush the seeds roughly. Transfer to a bowl and combine with the paprika and chilli flakes.
STEP 2 Fry the sausages on a high heat until they start to brown. Cut each one into 3 slices and set aside.
STEP 3 Preheat the oven to its highest temperature. Line a baking tray and brush with 1tbsp oil, then add the potato slices and season with salt, pepper and 1/3 of the spice mix. Distribute the sausages, peppers and onions in the tray. Drizzle over the remaining oil and bake for 16–18 mins.
STEP 4 Serve with yoghurt, chilli sauce and spice mix. From Feasts by Sabrina Ghayour (Mitchell Beazley, £20)
● Award-winning chef Sabrina says: “This dish goes well with fried or scrambled eggs. I also love serving it with sriracha chilli sauce.”