One list, five meals: Sausages with Roast Garlic and Potatoes

Day 1:
Sausages with Roast Garlic and Potatoes
Serves 4

8 sausages
8 medium potatoes, cut into bite size chunks
12 cloves of garlic, whole
A dash of olive oil
A bunch of rosemary, chopped
1 tbsp of honey
3 tbsp of stock

Place the sausages, potatoes and whole cloves of garlic on a baking tray. Toss them in oil and stir in the chopped rosemary, honey and some seasoning. Garlic is sweeter and less strong in taste if the cloves are left whole.

Place into a medium oven for about 12 to 15 minutes stirring half way through. Make sure the sausages are cooked and the potatoes have softened after the 15 minutes.

Remove the food from the tray and then pour in your stock. Use it to remove all the nice tasty bits from the base of the tray and pour it over the other ingredients before serving.

Day 2: Tomato and Mustard Tart
Serves 4
320g of puff pastry
350g of cherry tomatoes
A bunch of thyme, chopped
1 tbsp of balsamic vinegar
¼ tbsp of honey
2 tsp of mild mustard
50g of Parmesan, finely grated

This tart is baked upside down in a heavy based pan and then flipped over before serving.

Cut out a disc of pastry just a little wider than the pan you will be using, about 24 cm wide. Toss the tomatoes and thyme in the vinegar and honey and place into the heavy pan. Cover the pastry with a light spread of mustard and place the mustard side down on the tomatoes. Bunch up the edges of the pastry slightly so that it fits snugly into the pan.

Place in an oven at 180 degrees until the pastry is golden. Once it has cooled a little flip it over gently onto a plate and sprinkle with the Parmesan. This is nice served with a fresh salad.

Day 3: Broccoli and Quinoa Salad
Serves 4
3 tsp of lemon juice
3 tbsp of olive oil
1½ tbsp of cider vinegar
1 clove of garlic, crushed to a paste
½ tsp of ground cumin
2 medium stems of broccoli, broken into florets
200g of quinoa
A large handful of radish, thinly sliced
A handful of pea shoots (optional)
150g of feta, crumbled crunchy bread for 4

Whisk together the lemon juice, oil, vinegar, cumin and garlic until smooth. Taste and season, add a little more of any of the ingredients if you wish.

Put the quinoa on to boil in lightly salted water and drain when it has softened and is cooked through. Steam the broccoli until just about tender but still retaining its bite. You can do this above the boiling quinoa. Toss the quinoa, warm broccoli and the radishes in the dressing. Taste and season. Place the feta on a plate and bunch the quinoa and broccoli on top. Sprinkle with pea shoots. Serve with crunchy bread.

Day 4: Celeriac and Potato Gratin
Serves 4
4 cloves of garlic, finely chopped
400 ml of creme fraiche
1 tsp of nutmeg
500g of potatoes, peeled and very thinly sliced
500g of celeriac, peeled and very thinly sliced
1 onion, finely sliced
150g cheddar, grated
Parsley roughly chopped

This is a nice creamy treat and is also great served in smaller portions as a side dish to a roast dinner. Heat the garlic, creme fraiche and nutmeg until it is just about to boil. Remove from the hob.

Pour a little creme fraiche mixture into the base of an oven proof dish and layer up the very thinly sliced potatoes, onions and celeriac. Pour in the rest of the liquid over the vegetables.

Bake for 40 minutes in a medium oven. Remove and sprinkle some seasoning and the cheese on top. Place back in the oven for a further 20 minutes until the gratin is soft when you stick a knife through.

Sprinkle with parsley and serve.

Day 5: Aubergine Stuffed with Minted Lamb
Serves 4
4 large Aubergines, sliced lengthwise and
the filling scooped out
A dash of olive oil
1 onion, finely chopped
4 cloves of garlic, finely chopped
½ red chilli, finely chopped
350g of minced lamb
1 tsp of ground cumin
A large bunch of mint, chopped
100g of feta, finely chopped
Juice of 1 lemon

Rub salt on the inside of the aubergine shells and leave to stand upside down on a few sheets of kitchen paper.

Chop up the scooped out aubergine filling. Heat the oil in a pan and sauté the onion until it is just about to turn translucent. Add the garlic and chilli and stir fry for a further minute. Add the aubergine to the pan as well as the lamb and cumin. Continue stirring until the meat has browned. Add the mint and seasoning.

Wipe out the inside of the aubergine shells with some more kitchen towel. Sprinkle with some lemon juice and then fill with a layer of lamb add a layer of feta and then top up with the lamb again.

Sit the aubergines close together in an oven proof dish and bake in an oven at 180 for about 20 minutes until the lamb is cooked through.


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