Roasted Brussel Sprouts

If you think you don’t like brussel sprouts, you are definitely wrong. Roasting brussels turns them into a completely different vegetable. Nutty, sweet and a little crisp, these little beauties are well-placed to convert. To make these, all you need to do is preheat your oven to 425F / 220C / 200C Fan. Cut theContinue reading “Roasted Brussel Sprouts”

Roasted Vegetable Pasta

Roasted vegetables in a spicy, creamy sauce. Substitute any vegetables you have – it’s a great way to use stuff up! Feeds 2 Ingredients 125g cherry tomatoes, halved 200g mushrooms, halved or quartered if large  2 bell peppers, roughly chopped  Olive oil Salt and pepper  250g any short pasta  2 cloves garlic, minced  1 tspContinue reading “Roasted Vegetable Pasta”

Sausage and Apple Traybake with Honey Mustard Vinaigrette

A cosy, stress-free autumnal meal. Great for a weeknight, but would make a lovely Sunday lunch, as well. Feeds 4 Ingredients 4 – 8 sausages (depending on size) 4 carrots, peeled and sliced on the diagonal 4 apples, peeled and cut into cubes 8 handfuls of brussel sprouts, larger ones halved, smaller ones left wholeContinue reading “Sausage and Apple Traybake with Honey Mustard Vinaigrette”