Planning your weeks food – Honey mustard sausages

Right on the way back to Leeds from a short but food heavy trip to Exeter! A fee thoughts on the week…

The problem you have when buying veg, fruit and meat boxes is eating it all up, especially when there’s just two of you. I like the first day when you have any number of meals to make but quickly it becomes a race to save your rapidly wilting spinach. Unfortunately it mainly involves planning (“boring!” I hear you cry). But this could be an opportunity! It makes you cook (when you can’t be bothered), try new ideas and go off-recipe. That’s why tonight I have to do something with a whole chicken knowing full well we’re eating out tomorrow. Here’s my approach, let’s see how I get on!

ONE. What’s going out of date first?
TWO. What meals can you make with the least fresh items?
THREE. What can you make and then freeze for later?

The best meal this week has been a really simple one –

HONEY MUSTARD SAUSAGES, MIXED MASH AND CABBAGE

ONE The great quality butchers sausages from the market were covered with a mix of whole grain mustard and honey and seasoned well. TWO These need to be cooked at 180 for about 30 mins, basting with the glaze every 5 minutes or so. THREE Depends on the veg you have to hand, I boiled swede, potato and carrots for 25 mins. When done I mashed and beat with butter and seasoned well FOUR Chopped a savoy cabbage roughly and in a frying pan with a lid, I left half cm water in the pan and 2 tablespoons of butter and stirred occasionally on a medium heat for 10-12 mins.

Really simple, old fashioned dish but a way to use up plenty of veg and the sweet, sticky glaze really hit the spot. I also made up a simple red onion relish by chopping an onion thinly, sweating down slowly with balsamic vinegar, brown sugar and water until soft and sticky.

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