Left overs
Festive meals in minutes with seasonal ingredients
Spicy Pan-Fried Sprouts
Serves 4
1 tbsp olive oil
1 garlic clove, crushed
6 shallots, quartered
1 tbsp cumin seeds
450g Brussels sprouts, trimmed and halved lengthways
2 tsp balsamic vinegar
chilli flakes to garnish
l Heat the oil, add the garlic, shallots, sprouts and cumin seeds and stir-fry for 3-4 minutes. Reduce the heat, cover and cook for a further 5-6 minutes, stirring occasionally, until the sprouts are almost tender.
l Pour over the balsamic vinegar and allow to bubble for a few seconds. Season to taste and serve immediately.
Sausage Patties and Mash
Serves 4
450g English sausages
4 spring onions, finely chopped
2 tbsp flour, plus 2 tsp
1 tsp mixed dried herbs
700g potatoes, cut in chunks
2 tbsp vegetable oil
1-2 tbsp butter
1 onion, thinly sliced
1 tbsp cranberry sauce
300ml chicken stock
6 tbsp milk
1 tbsp English mustard
salt and pepper
l Skin the sausages and place the meat in a bowl with the spring onions, stir well. Divide the mixture into eight and shape into round patties. On a plate mix together two tablespoons of flour and the herbs. Coat patties on both sides.
l Boil potatoes in salted water for 15 minutes until tender. In the meantime, heat the butter; fry the onion for 10 minutes until golden brown. Stir in the cranberry sauce and cook until it has dissolved. Stir in the remaining flour and cook. Remove from the heat and stir in the stock. Return to the heat and cook until the gravy has thickened slightly. Season to taste.
l Drain the potatoes and mash with the milk and mustard. Taste and add more mustard or a knob of butter. Keep warm.
l Heat the oil and cook the patties until golden on both sides; reheat the gravy. Spoon some mash in the centre of each plate, top with two patties and spoon over some gravy. Serve with sprouts.
Fruity Scotch Pancakes
Makes 25-30
350g self-raising flour, sifted
15g unsalted butter, melted
225ml milk
3 eggs
140g caster sugar
pinch of salt
½ tsp ground cloves
½ tsp ground nutmeg
85g currants and sultanas
50g mixed peel
butter for frying
icing sugar for dusting
l Whisk the butter into the milk with the eggs, sugar and salt. Then stir into the sifted flour, spices, dried fruit and mixed peel and mix well to a nice batter.
l Heat a non-stick frying pan and brush with butter. Drop one full tablespoonful of batter for each pancake into the pan and flatten slightly with the back of the spoon. Cook for 2-3 minutes then turn pancakes over and cook for another 2 minutes. Remove from the pan and cover with a tea towel to stop them becoming dry.
l Serve with light boozy custard and a good dollop of whipped cream or vanilla ice cream.
