PIRI ORZO

Serves 1

Use the tomato sauce drained from a large can of baked beans and heat it together in a fry pan alongside 2 cups of salted water until boiling point is reached.

Measure out 2 tbsp red lentils and 3 tbsp rinsed orzo and stir into the liquid bringing it back up to boiling point and stirring for 2 minutes.

Stir in 3 grated garlic cloves, 4 tbsp frozen garden peas, 1 chopped piri flavoured mackerel fillet. 

Turn the heat down to low hob setting, add a lid and leave for 8 minutes.

Add 2 sliced chestnut mushrooms and leave for a further 4 minutes until the mixture thickens and the liquid is absorbed. 

Stir in 2 tsp double cream before serving.

Use the separated baked beans for another day in 

BAKED STUFFED LEEK & SAUSAGE

BAKED STUFFED LEEK & SAUSAGE SQUASH

MY FAVOURITE NEW OCTOBER 2019 RECIPE:

 

Serves 2

Preheat an oven to 180 fan 200C for 10 minutes whilst preparing a small round squash. Clean it using the rough side of a washing up pad and hot water.
Cut the squash in half horizontally, scoop out the seeds and add 1 tsp duck fat to the cavities. Place in the oven for 40 minutes roasting time.
Meantime prepare the filling:
Dice 2 chestnut mushrooms, dice 2" pieces red & orange bell peppers.
Rinse 6" piece of leek and dice.
Cut 2 quality sausages into half inch pieces.
Remove any membrane from the squash seeds and place in a ramekin dish with 1 tsp sumac powder & 1tsp duck fat.
Drain the tomato sauce from 1 large can baked beans in tomato sauce retaining the sauce for another day.

For the last 15 minutes of baking layer the squash halves with the filling as follows:
half the diced leek, all of the diced bell peppers, all of the diced mushrooms, all of the
sausage. Add a sprinkling salt / pepper and grated cheese of your choice.
Mix the remaining diced leek into the baked beans and spoon alongside the filled squash.
For the last 10 minutes of baking time roast the squash seeds.
Serve with a sprinkling of squash seeds on top of the leek/beans mixture with the filled squash.
Use the retained tomato sauce for another day to make piri orzo