BBC Good Food Magazine
USE THE LEFTOVERS
O MERGUEZ SAUSAGES
Chop any leftover sausage and scatter over homemade pizza or add to a spicy tomato pasta sauce. They’re also great for cooking on a barbecue and simply eating for lunch or brunch in leftover baps.
O HARISSA BAKED BEANS
For pepped-up baked beans, fry
1 chopped onion in 2 tbsp olive oil for 10 mins until golden and caramelised. Add
1 crushed garlic clove and fry for another minute. Stir through a 400g can of cannellini
beans, drained, a 400g can chopped tomatoes, 1 tsp
sugar and 3 tbsp of the
harissa ketchup. Simmer for 10 mins, then season and serve on chunky slices of buttered toast or alongside a cooked breakfast.