Lynnda M

HONEY MUSTARD GLAZED SAUSAGES 🍯🌭 "Sweet, tangy and irresistibly glazed" Serves: 4 Ingredients: 8–10 chicken or turkey sausages 2 tbsp olive oil 1 medium onion, thinly sliced 3 garlic cloves, minced 3 tbsp honey 2 tbsp Dijon mustard 1 tbsp wholegrain mustard 1 tbsp soy sauce 1 tbsp apple cider vinegar ½ tsp smoked paprika ½ tsp freshly ground black pepper ¼ tsp chilli flakes ½ cup chicken stock 1 tbsp butter Fresh parsley, chopped, for garnish Method: 1. Prepare the sausages: Pat the sausages dry with kitchen paper. Heat olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until golden brown on all sides. Remove and set aside. Ensure they are cooked through before serving. 2. Prepare the flavour base: In the same skillet, add the sliced onions and cook until softened and lightly caramelised. Add the minced garlic and sauté for about 30 seconds until fragrant. 3. Make the honey mustard glaze: In a small bowl, combine honey, Dijon mustard, wholegrain mustard, soy sauce, apple cider vinegar, smoked paprika, black pepper and chilli flakes. Mix until smooth. 4. Create the sauce: Pour the honey mustard mixture into the skillet. Add the chicken stock and stir gently, scraping up the delicious browned bits from the bottom of the pan. Allow the sauce to simmer for 2–3 minutes until slightly thickened. 5. Glaze the sausages: Return the sausages to the skillet. Turn them gently to coat in the sauce. Reduce the heat and simmer for 8–10 minutes, or until the sausages are fully cooked and the glaze becomes glossy and beautifully caramelised. Add the butter and stir gently for a silky finish. 6. Garnish and serve: Sprinkle with freshly chopped parsley and a little cracked black pepper. Spoon the rich honey mustard sauce and caramelised onions generously over the sausages. Serving Suggestions: Serve hot with creamy mashed potatoes, steamed vegetables, roasted baby potatoes, buttered rice or warm crusty bread. Cook's Tip: For an extra depth of flavour, add a little fresh thyme or rosemary to the sauce. Adjust the honey and mustard to your preferred balance of sweetness and tanginess. " Sweet, tangy, savoury and beautifully glazed ; every bite is a little taste of comfort" Enjoy! 🍯🌭

RUSTIC SLOW-BRAISED BEEF RAGÙ WITH PARMESAN TAGLIATELLE 🥩🍝 "Every bite is full of deep, hearty flavour" Serves: 4 Ingredients: For the beef ragù: 700g beef chuck, cut into generous cubes 2 tbsp olive oil 1 large onion, finely chopped 1 carrot, finely diced 1 celery stalk, finely diced 4 garlic cloves, minced 2 tbsp tomato paste 400g canned chopped tomatoes 250ml beef stock 1 tsp dried oregano 1 tsp dried thyme 2 bay leaves ½ tsp smoked paprika Salt and freshly ground black pepper, to taste 1 tsp sugar (optional) A handful of fresh parsley, chopped! For the Parmesan tagliatelle: 400g tagliatelle pasta 2 tbsp butter ½ cup freshly grated Parmesan cheese ½ cup reserved pasta cooking water Freshly ground black pepper Extra Parmesan for serving Method: 1. Prepare and brown the beef: Pat the beef cubes dry with kitchen paper. Season generously with salt and black pepper. Heat olive oil in a heavy-bottomed Dutch oven or large saucepan over medium-high heat. Brown the beef in batches until beautifully caramelised on all sides. Remove and set aside. 2. Build the aromatic base: In the same pot, add the chopped onion, carrot and celery. Cook for 5–7 minutes until softened and fragrant. Add the minced garlic and cook for another minute. Stir in the tomato paste and smoked paprika, cooking for 1–2 minutes to deepen the flavours. 3. Create the rich ragù sauce: Add the chopped tomatoes, beef stock, oregano, thyme and bay leaves. Stir well, scraping up all the delicious browned bits from the bottom of the pot. Return the browned beef to the saucepan. Add a little sugar if needed to balance the acidity of the tomatoes. Bring everything to a gentle simmer. 4. Slow-braise until tender: Cover with a lid and reduce the heat to low. Allow the beef to simmer gently for approximately 2½–3 hours, stirring occasionally. Cook until the beef is fork-tender and the sauce has become thick, rich and beautifully concentrated. Remove the bay leaves. Break some of the beef into smaller pieces with two forks, leaving some generous chunks for texture. Taste and adjust the seasoning. 5. Cook the tagliatelle: Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Before draining, reserve approximately ½ cup of the pasta cooking water. 6. Finish the Parmesan pasta: Melt butter in a large pan over low heat. Add the drained tagliatelle, Parmesan and a splash of reserved pasta water. Toss gently until the cheese melts and creates a silky coating around the pasta. Season with freshly ground black pepper. 7. Bring everything together: Add a little of the rich beef ragù to the tagliatelle and gently toss to coat. Divide between warm serving plates. Spoon generous portions of the remaining beef ragù over the pasta. Finish with freshly grated Parmesan, chopped parsley and a little freshly cracked black pepper. Serving Suggestions: Serve immediately while warm, with extra Parmesan on top and a slice of crusty garlic bread on the side. A fresh green salad makes a lovely accompaniment. " A little Italian-inspired comfort in every bite! Tender beef, slow-cooked tomato richness, silky Parmesan pasta and fragrant herbs come together in a dish that's hearty, rustic and wonderfully satisfying" Enjoy!🥩🍝