Sausagemeat and Chicken Pie

Sausagemeat and Chicken Pie

Serves 6-8

Ingredients:
1-2 tblsp olive oil
1 onion, finely chopped
400-500g sausagemeat (US: 1lb)
grated zest of a lemon
90-100g fresh breadcrumbs (US: 3-4 ounces)
85-100g chopped dried apricots (US: 3-4 ounces)
50-75g canned or pacakaged chestnuts (US: 2-3 ounces)
100g fresh or frozen cranberries (US: 4 ounces)
1 tsp dried thyme
500g boneless skinless chicken breasts (US: 1lb), 
      OR 300g leftover turkey breast (US: 3/4 lb)

500g pack of ready-made shortcrust pastry (US: 1lb)
      OR home-made pastry using 350g flour
beaten egg to glaze

Note that you will need a deep round cake tin for this pie, with diameter 20-21cm (8 inches) and a removable base, ideally a spring-form tin.

Method:
If not using ready-made pastry, prepare your pastry and leave it to rest for at least fifteen minutes or so. 

Heat your oven to 190C (375F).

Fry the onion gently in a tablespoon of oil until soft. Cool slightly, then put the onion pieces into a bowl with the sausagemeat, lemon zest, breadcrumbs, apricots, chestnuts, cranberries and thyme. Mix it roughly, using a large spoon (or your hands). You can season with a little pepper and salt if you wish. 

If using raw chicken breast, cut each of them lengthwise into two or three then pieces. Heat the rest of the oil, and fry the chicken quickly, turning, for about five minutes until lightly browned on the outside.

Roll out about two-thirds of the pastry on a floured surface making a large circle, and use it to line the deep cake tin. You should not have to grease it unless it is old and likely to stick. 

Press about half of the sausagemeat mixture into the tin, and spread it out roughly so it's level. Then add the chicken or turkey pieces in a layer on top, and cover this with the rest of the sausagemeat. Press it down lightly.

Roll out the rest of the pastry to fit the top. Brush the edges with the beaten egg, and cover the pie with the pastry lid. Pinch the edges to seal. Brush the top of the pie liberally with the egg, then if you wish, roll out the trimmings to make patterns or shapes appropriate to the season or celebration. 

Bake for about  50-60 minutes, then leave in the tin for 15 mins before placing on a large plate and carefully removing the cake tin side. Cut carefully into wedges.


Delicious served hot with a variety of vegetables, and perhaps some baked potatoes, or cold with a large salad. 

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We were introduced to this kind of raised meat pie by a friend some years ago. She told me that it was based on a BBC recipe known as Christmas pie - and, indeed, the recipe above is still quite similar to the original, although we realised that the quantities of ingredients are quite flexible and can be adjusted to suit what you happen to have available.

We usually get too much sausagemeat at Christmas, and keep one 450g pack in the freezer for a suitable occasion; I also freeze some cranberries and chestnuts. If you don't happen to like chestnuts, apricots or cranberries, just leave them out and use rather more of ingredients you do like.

For the first few times I made this, I used packaged short-crust pastry, and it worked well. However, I decided to risk my own pastry when I made it recently; I used 3/4 white flour and 1/4 wholemeal flour, to make it a little more nutritious, and it worked extremely well. This photo shows how it looked before I rolled out the lid.

Do take note of the instruction to cool the pie in the tin for at least fifteen minutes. So allow yourself time for this - it's very important. I neglected it once, trying to serve the pie about five minutes after it came out of the oven, and the pastry sides sagged, making the whole thing collapse. It tasted all right but looked a terrible mess. The pastry really does need time to firm up - and if it's a bit longer than 15 minutes, that's fine.

Make sure, too, that when you pinch the edges of the lid, you don't make them stick out over the edge of the tin. This is a mistake I have made at least twice. You can probably see it in this photo of my most recent effort.

It looked good... but even with a springform tin at its widest, the side piece could not be lifted over the top of the pie without breaking it. In the end, we had to sit the base on a mug and slide the side downwards, then carefully move the cake on the base to a plate for serving.

We find that there is sufficient carbohydrate in the pastry and the breadcrumbs that we just serve a variety of vegetables with it to make a filling meal for about six to eight people; however if you have hungry teenagers, you might like to bake some potatoes to go with it.

This recipe is dairy-free so long as you use dairy-free spread in your pastry. 

Chinese savoury beef

Serves 4

1 tblsp oil
500g beef, cubed
1 onion, chopped
1 clove garlic, crushed
1/2 tsp ginger
1/4 cup soy sauce
1 tblsp brown sugar
pinch of black pepper
2 1/2 cups water

Method:
Quick-fry beef in oil until brown, then add and quickly fry the onion, and garlic. Add the rest of the ingredients, and bring to the boil. Reduce heat, cover, and simmer for about 3 hours, adding extra water if needed. Serve over rice.

If you have a crockpot/slow-cooker, just put all the ingedients inside (doubling or tripling if necessary, so the crockpot is at least half full), then cook on High for a couple of hours, followed by 8-10 hours on low (or 5-6 on high if you don't have all day).
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If you have a bit of leftover wine in the fridge, you can add it with the water. You can also add in some sliced red or green bell pepper with the onion, if you wish. The amounts used are approximate - and I usually leave out the black pepper. Do remember to check the pan frequently while it's cooking, and top up with extra water when needed. It can cook for more than three hours if you wish.

We eat this with brown basmati rice, and stir-fried vegetables. If there's a vegetarian in the house, I serve something else oriental that can be eaten with the rice and vegetables.

Teriyaki chicken

(serves 3-4)

500g/1lb chicken breast or fillet
1/4 cup soy sauce
1/8 cup brown sugar
1 tblsp lemon juice
2 tsp olive oil
1-2 garlic cloves, minced
1 tsp ground ginger

Mix all sauce ingredients to make marinade. About 6 hours before cooking, coat the chicken (cut into appropriate sized pieces) with the marinade and refrigerate, turning and re-coating occasionally. Half an hour before cooking, remove from the fridge. Bake, covered, for about 30 minutes in a hottish (350C/Gas 6) oven, then uncover and cook for a further 15-20 minutes.

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This is a Westernised version of a Japanese recipe. Teriyaki refers to a sweet, soy-based sauce which looks shiny when it's cooked. Turkey breast can be used in place of chicken, if wished.

I tend to add a little water during the final cooking, which probably makes it even less authentic, but I like a little sauce remaining - sometimes it can all get absorbed into the meat. We usually serve with baked jacket potatoes or potato wedges, and a couple of veggies, although it should probably be served with rice and a variety of other Japanese food.

French stew

(serves 4)

750g stewing steak, chopped
150ml stock or water and marmite
1 large peeled, sliced carrot
1 cup french beans (optional)
1 onion, chopped
1 can chopped tomatoes
1 cup water or wine
2 tblsp vinegar
2 tsp brown sugar
1 tsp salt
pinch pepper
1 tsp mixed dried herbs

Method:
Mix all ingredients in a suitable-sized ovenproof dish with a lid. Bake in a slow oven (140C) for 4-6 hours, adding extra water if needed. Alternatively cook in a slow-cooker/crockpot for 8-10 hours on low. Excellent served with baked jacket potatoes and more veggies. Freezes well.

This can also be done in a slow-cooker (crockpot), doubling or trebling ingredients if necessary so the crockpot is at least half full. Place the carrots and onions at the bottom and the stewing steak on top, then the rest of the ingredients poured over. Cook for about an hour on high, then simmer on low all day. Even the cheapest stewing steak becomes tender with this method.

Stifado

(Serves 2-3)

500g (1lb) stewing beef, in chunks
2 large onions, roughly chopped
2 tblsp olive oil
1 clove garlic, crushed
1 tblsp vinegar
300g (10 oz) can or pack chopped tomatoes or puree
1 tsp cinnamon
wine and/or water
salt and pepper

Fry the meat and onions gently in the oil until the meat is sealed and the onions are soft. Add the garlic and vinegar; boil well for about a minute. Add the tomatoes, seasonings, and enough wine or water to cover the meat. Cover and cook the stifado very gently for about three hours, adding extra liquid as necessary.

This can also be made in a crockpot (slow cooker), though you may need to double or treble the ingredients, depending on the size, so that it is at least half full. No need to do the initial frying, unless you wish to; I just put the onions at the bottom of the crockpot, the stewing steak on top, and then the rest of the ingredients. I cooked on high for about two hours, then reduced to low and simmered for around eight hours more, and it turned out very well. But the cooking times do depend, somewhat, on the slow cooker.

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This is a very easy version of a traditional dish served locally in Cyprus. It's more correct to use tiny onions for stifado: frying them at the start, removing them, and adding them back towards the end, but we prefer it with regular chopped onions and it's simpler this way. It's best to have reasonably lean stewing beef, but any type will do; the long, slow cooking ensures it should be very tender. If you're in doubt, cook for even longer.

If we happen to have some wine leftover in the fridge I pour it in, and then top up with water. Otherwise I just use water, and the taste isn't much different. If you like garlic, you can add more than one clove, but it's a bit bland if you leave it out altogether.

We like to serve stifado with baked jacket potatoes and some veggies such as broccoli and peas, but it can be eaten with bread, pittas, rice, potato wedges, even pasta. It's an excellent dish to serve when guests are expected, since the time schedule is approximate; if they're late, it's all the better.

If there is any left over it freezes well, and the meat is even more tender after thawing and reheating.

Chili con Carne

Chili con Carne

(serves about 4)

500g mince - meat or vegetarian
1/2 cup red lentils, washed and drained (optional)
1 large onion, chopped
1 clove garlic, crushed, or 1 tsp garlic powder
1 chopped green or red bell pepper
400g can crushed tomatoes, or equivalent fresh/frozen

200g (approx) can or packet of tomato puree
¼ - ½ tsp chili powder, depending on strength
1 tsp turmeric 

1 tsp cumin seeds
125g (4 oz) dried pinto or other red beans (or 1 medium can, drained)

Method:
If using dried beans, soak them overnight in cold water. Drain, and boil rapidly for at least ten minutes, then simmer gently for half an hour or so until softened.

Cook the mince with the pepper, onion and garlic in a large pan, stirring until the mince is brown and the onion transparent. Add the lentils, with a little water if it starts to stick, or a tablespoon of olive oil. Stir in the rest of the ingredients with the drained beans, and a little extra water if the mixture looks too dry. Simmer for about half an hour, adding extra water if necessary.

Alternatively, use a slow-cooker. If you have a large one, you may need to double the ingredients, but this freezes well in individual portions. You can do the pre-cooking as in this recipe, or you can simply dump everything in the slow-cooker, stir well, and leave to simmer on medium for 5-6 hours or longer. The photos shows it cooking in two small crockpots, which is how I usually make it nowadays.

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This is a quick and easy recipe for the whole family which is almost infinitely flexible. You can adjust the ingredients to suit your family's tastes. We usually serve with baked potatoes although rice is more traditional, and perhaps some cabbage and peas.  It can also be used in enchiladas. 

Use any kind of mince: chicken is my preference nowadays, as I try to avoid red meat. But other kinds can work. You could even use vegetarian mince, although it's not then 'con carne' (with meat). The lentils are optional, but we find they make the consistency better, and they add to the protein and fibre content inexpensively. Use more, if you like them. 

Use chili powder sparingly, as a small amount goes a long way, particularly if the container is new. If you leave it (and the beans) out altogether, this makes a basic mince and tomato meat dish that can be used in many ways. 

Mexican Chicken

(Serves about 4-6)

450g-900g (1lb - 2lb) boneless chicken or turkey pieces
1-2 tblsp vegetable oil (olive oil is best)
2 large onions, chopped
1 garlic clove, crushed, or 1 tsp garlic
2-3 medium carrots, finely chopped
1 green or red bell pepper, chopped
1 medium can chopped tomatoes in juice or puree
1 medium can or packet (about 1-1½ cups) tomato sauce or paste
1 tsp basil
1 tsp cumin seeds
¼-½ tsp chili powder, depending on strength and preference

Method:
Fry the chicken pieces in the oil, turning constantly, until browned on all sides. Set aside. Fry the onion and garlic in the same pan, adding the chopped carrots and pepper after about a minute. Cook until softened, stirring all the time. Stir in the tomatoes and tomato paste, and bring to a gentle simmer, still stirring. Add the browned meat and the spices.

Either cover with a loosely fitting lid and simmer gently for about an hour, stirring occasionally, or place the contents of the pan in an ovenproof dish, and bake (covered) in the oven for about an hour.

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If you cook this in the pan on the stove, serve with rice or mashed potatoes; if you cook in the oven, serve with oven-baked potatoes in jackets. This also goes well with sweetcorn, or mixed green salad, and can be topped with natural thick yogurt or tsatsiki.

It's important to use chicken or turkey pieces without bones. Usually I buy individual filletted meat; alternatively you could buy a large turkey breast, and cut it up. The amount you need will vary depending on your family's appetite! This recipe can easily be doubled to serve guests. Adapt quantities of ingredients depending on sizes available, and personal tastes. For instance, if you don't like strong spices, omit the chili powder. We made it once without chili, onion or garlic and it was still a tasty chicken-tomato casserole.

If you have a vegetarian in the family, you can cook the basic sauce and serve it with some cooked beans to serve at the same time as the rest of the family eats this dish.

Lasagne

(serves 4-6)

1 packet lasagne pasta

Meat sauce:
500g/1lb minced beef (or other ground meat)
2 medium onions, chopped
1-2 garlic cloves, crushed, or 1tsp garlic powder
125g/4 oz mushrooms, chopped
1 tsp basil
1 tsp oregano
1 tblsp parsley
1 large can chopped tomatoes in puree
or: 1 medium can chopped tomatoes and 1 medium packet tomato puree or sauce

Cheese sauce:
2 tblsp butter or margarine
1 tblsp flour
about 300ml / 2 cups milk
about 200g / 6 oz cheddar cheese, grated

Method:
If the lasagne pasta require pre-cooking, boil a large pan of slightly salted water and add a few drops of cooking oil. (This stops the pasta sticking). Check the packet for the quantity required for 4-6 people, then add the pasta one sheet at a time, and boil for the time recommended on the packet. Drain.

Meanwhile, fry the meat gently in a large non-stick pan, stirring all the time. You shouldn't need to add any fat as it will produce its own, unless you have very low-fat mince. Add the onions, garlic and mushrooms when the fat starts to appear, and fry with the meat, stirring constantly until softened and the meat is browned all over.

Add the rest of the meat ingredients and heat, stirring, until simmering. Boil gently for about ten minutes, adding a little water if it seems to thicken too fast. Those outside the USA and Canada can add a teaspoon of Marmite or Vegemite at this stage, for added flavour and nutrition. (These products are not generally available in North America).

While the meat is simmering, put the butter in a large microwavable jug, or a non-stick saucepan, and heat until just melted. Stir in the flour with a wooden spoon, and cook for a further 30 seconds. Add the milk very gradually, stirring after each addition, so that no lumps appear. If you are using a saucepan over the stove, keep the pan on the stove on a low heat while you add each bit of milk, and stir all the time as you bring it to the boil. It should thicken to give a pouring sauce. If you are using a microwave, add all the milk gradually, then cook on High for a minute at a time, stirring well after each minute, until the sauce is thickened. Add half of the grated cheese.

Now take a large rectangular lasagne dish or similar, and grease it lightly with a butter wrapper. Spoon a very small amount of the meat sauce into the bottom, then cover with a layer of lasagne pasta, cutting as necessary to fit. Cover with another thin layer of meat, and then another layer of pasta, and continue until both are used up, ending with a layer of pasta. Pour the cheese sauce over the top, and then sprinkle the rest of the grated cheese on top. Place in a medium oven and cook for about half an hour, until the cheese is well melted and the meat bubbling. (If you use pasta which requires no pre-cooking, you may need to cook for longer - check on the packet).

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This is my most basic recipe for lasagne. It sounds complicated but is much easier than it sounds, particularly if you use a microwave for the cheese sauce. You can use any kind of minced meat - or vegetarian mince - and adapt the herbs to suit your family's tastes. For speed, use lasagne pasta that does not require any pre-cooking.

The same meat sauce is good by itself with spaghetti, topped with parmesan or grated cheddar cheese for a quick meal. Either way, it's good served with buttered french bread, or garlic bread, and mixed green salad or cooked vegetables.

If you particularly like cheese sauce, and don't mind the extra fat, make twice as much and then pour half of it over the second layer of meat. If you're cutting down on dairy products, you can use soya milk and goat's cheese, although you might want less of the cheese!

For a low-fat version of this meal, use half-fat cheese, low-fat chicken or vegetarian mince, and low-fat margarine. You can add in finely chopped peppers and/or carrots to increase nutritive value.

For a very quick version (although it won't taste as good), use a large jar of spaghetti sauce, lasagne pasta that does not require pre-cooking, and ready-made cheese sauce. Put together as described and top with grated cheese, then cook in the oven for the time recommended on the pasta packet.

Enchiladas

(serves about 4 people)

8 flour tortillas

1 tblsp olive oil

250g (1/2lb) minced beef or other ground meat
OR 150g frozen spinach, thawed and drained

400g can pinto or black beans, drained
OR equivalent cooked dried beans (any kind)

1-2 onions, chopped
2-3 clove garlic, crushed
1 bell pepper, chopped
1 teaspoon cumin seeds
¼-½ teaspoon chili powder
1 medium can (about 1 cup) tomato puree, fresh or processed
100g (4 oz) grated cheese (about 1 cup when grated)

Method:
Gently stir-fry the onions and garlic in the oil, until almost translucent. Add the chopped pepper with the cumin and chili powder, and stir for a minute, then add the mince, if used, and mix in over the heat until cooked.

Add in the beans and mix well, crushing a few of them, and then the spinach, if used. Simmer together for about ten minutes, stirring occasionally, until well-mixed without any extraneous liquid.

For each tortilla, put a generous heaped tablespoon of the mixture lengthways in the centre. Roll up and place in a greased or non-stick dish with the end of the roll at the bottom. Repeat for all the other tortillas, using up all the meat or spinach mixture. They should fit fairly tightly in the dish, so the enchiladas do not unroll.

Cover with the tomato puree or sauce, and then top with grated cheese. Put in a hot oven (about 180C) for about 15-20 minutes until the cheese is melted and the enchiladas heated thoroughly.

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If you do not want to use ready-made tortillas, you can make your own wheat tortilla wraps; they are a bit time-consuming, but worth the effort. If you make the dough before starting the enchiladas, you can then roll them while the meat or spinach mixture is simmering, and then remove that from the heat while you cook the tortillas.

There are many variations on this basic enchilada recipe. Adjust the chili powder to taste, of course. You can use cooked lentils in place of the mince or spinach if you prefer, or you can can add some tomato sauce into the cooked mixture. If you have some leftover bolognese or chili con carne, either meat-based or vegetarian, you can use those in place of the filling. If you have leftover vegetables in the fridge, they can mix in too.

You can make a simple tomato sauce by taking about 800g fresh tomatoes, roughly chopped, or the contents of two 400g cans of tomatoes, and simmering with a little chili powder and garlic until well reduced. At the other extreme, you could use a jar of ready-made pasta sauce instead of tomato puree over the enchiladas before topping with cheese. As with any recipe, it's best to adapt to your family's tastes, whatever they are.

This is good to serve with a green salad, sweetcorn and tzatsiki, or with stir-fried cabbage and peas.

Marinated Chicken

(serves about 3-4)

approx 450g (1lb) boneless chicken, cubed
½ cup fresh lemon juice
¼ cup soy sauce
¼ cup Dijon mustard
2 tsp vegetable oil
¼ tsp cayenne pepper

Method:
Mix the sauce ingredients to make a marinade. Put the chicken pieces in a bowl or dish and pour the marinade over it, then refrigerate. This should ideally be for about six hours, turning every hour or so to re-coat, but it still works if you forget to do this earlier in the day, and only leave it for half an hour or so!

To serve, either cook directly in the oven, covered, for about 30-40 minutes at a fairly high temperature, or remove from the marinade and barbecue or grill (US: broil), turning frequently. You can heat the marinade in a small pan, or in the microwave, and serve over the meat. Do ensure that you cook this thoroughly, so that it boils, as it has been used to marinade raw poultry!

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This recipe can be used with skinless boneless chicken or turkey breast, and also works well with chicken kebabs, which you can sometimes buy ready-threaded on skewers. The amount of meat to use depends on family appetite and preference: we find that about 400-500g of raw meat is right for 3-4 people, but it's better to cook too much the first time, and freeze anything left over, than to have too little.

If you leave (or thread) your meat onto kebab skewers, this is easy to serve in warmed pittas with mixed salad and coleslaw. Alternatively serve with any kind of potatoes and vegetables. We like this with oven-cooked potato wedges, corn and french beans.

If you have a vegetarian in the family, you could serve something like halloumi cheese fried in olive oil at the same time, paticularly if you are eating this as a quick meal with pitta bread and salad.

Note: a 'cup' measure is 8 fluid ounces. You may be able to buy sets of American measuring cups to make this easier, or use a jug with measurements. Alternatively you could just guess, using an ordinary cup or mug. The exact quantities do not matter and can be adjusted to taste.

Shepherds' Pie

(serves about four people)

500g (1lb) minced meat such as lamb or turkey, or veggie mince, or cooked lentils
1-2 onions, chopped
2 carrots, chopped
1 tsp dried rosemary
1 tsp dried parsley
1 tsp dried cinnamon
1 cup water
1 tsp marmite (for Brits; vegemite for Australians; ignore this for Americans!)
1 tsp worcestershire sauce
1 tblsp brown sauce
1 medium can baked beans in tomato sauce
1 kg (2 lb) potatoes
milk for mashing

Method:
Peel the potatoes and chop into medium sized pieces, then boil until soft. Drain, then mash thoroughly, mixing in sufficient milk to make a smooth consistency.

While the potatoes are boiling, heat the mince in a pan with the onions, stirring until the mince is browned and the onions translucent. Add the rest of the ingredients, other than the baked beans, and stir gently until just boiling. Simmer until the liquid is reduced, then stir in the baked beans and put the mince mixture in a large ovenproof baking dish.

Top with the mashed potato, and run a fork over the top to smooth it down and leave a pattern. Place in a fairly hot oven and cook for at least half an hour or until the top of the potato is crispy. If you like it very brown, place under the grill (broiler) for a few minutes but watch it the whole time or it will burn.

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A warming meal for chilly winter evenings - this is a traditional British dish. Serve with peas and other vegetables, and lots of tomato ketchup! Technically, it should use lamb mince; the beef mince equivalent is really called Cottage Pie. But it can be made with chicken or turkey mince, or vegetarian mince such as the Linda McCartney variety, or lentils instead of any kind of mince. To make this for a vegan, use soya milk to mix the mashed potatoes.

Chicken in Gunge

(to serve about 4)

Approx 600g chicken breast
OR approx 1kg chicken drumstricks

Sauce Ingredients:
2 generous tblsp brown sauce (such as HP)
4 generous tblsp tomato ketchup
2 tblsp spicy or fruity sauce (such as Daddies)
1 tblsp soy sauce
1 tsp worcester sauce
¼ cup water

Method:
Cook the meat in a large ovenproof dish on medium heat (around 350F) until it starts to brown, or on the stove, or in an electric frying pan. If using large chicken or turkey breasts, cut (scissors are the easiest) into smallish pieces before cooking.

Add the sauce ingredients - no need to mix first, just pour over the meat, and turn to coat them well. Cover dish or pan and cook for about half an hour, then stir to turn pieces of meat and cook for another 15-20 minutes uncovered. Times will vary depending on the size of the meat, so watch that you don't overcook.

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One of the easiest kinds of meat to cook is chicken. Once a week we have chicken breasts (boneless and skinless) in some kind of sauce or marinade. Ready-made sauces are expensive and usually contain additives such as monosodium glutamate, so I prefer to make my own. If chicken breasts are very expensive in your area, you could use turkey breast, or chicken drumsticks, or chicken thighs - depending on preference.

Choose (and thaw if necessary) your meat, in appropriate portions for your family's appetites. The quantities given are very approximate. The sauce is sufficient for about four average portions - but you can adapt and increase or decrease as appropriate. I have given quantities in American cups as this is the quickest way of measuring. A 'cup' is 8 fluid ounces. You can either use a measuring jug, or find a mug which is approximately correct - but none of the quantities matter much.

Serve this dish with your favourite kind of potatoes, or over rice or pasta, with plenty of salad or vegetables. We like to have it with potatoes, baked in their jackets in the oven, chopped raw tomatoes, and corn.

Easy Chicken Curry

(serves 3-4)

1 tblsp olive oil

1 large onion, chopped

1 clove garlic, crushed

2 heaped tsp curry powder (or more for a stronger flavour)

1 level tsp ground ginger

juice of 1 small (or 1/2 large) lemon

1 cup water, stock or tomato juice

400-500g cooked/leftover chicken (or turkey)

2 tbsp sultanas or raisins (optional)

1 chopped apple (optional)

Method:

Cook the onion and garlic gently in the oil, then stir in the curry powder and ginger, stirring until the onions are fully coated. Add the chopped meat with the lemon juice and stir in thoroughly. Gradually add the rest of the liquid, stirring all the time. 

Cook for about 15 minutes, stirring to ensure it doesn't stick. When almost ready to serve, add sultanas and/or chopped apple, if you like them, or serve them as extra garnishes over the curry.

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This is a very adaptable meal (albeit not very authentic). I often  make it when we have meat left from a roast chicken, or turkey after Christmas. If you don't have leftover meat, you can poach, bake or airfry a couple of chicken breasts in advance then cut and use as above. 

For a vegetarian meal, an excellent curry can be made using chopped cauliflower and carrots instead of meat.  If you have a mixed family of meat-eaters and vegetarians, make the curry sauce in one large pan, then divide appropriately with another pan before adding meat to one and vegetables to the other. For protein, add in some chickpeas. 

Curry is traditionally served with boiled rice; brown rice is healthier and more nutritious than white rice. You can also serve with naan bread, yoghurt, dried coconut, sunflower seeds, etc, and other vegetables such as green beans.

Sausage Bean-Feast

(serves about 3-4)

450g/1lb sausages
450g can baked beans in tomato sauce
2 tblsp tomato ketchup
1 level tblsp soft brown sugar
1 level tsp mustard

Method:
Combine all the ingredients in a casserole or other large deep dish, and bake covered for about 30-40 minutes in a hottish oven (350F/180C).

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Use your favourite type of sausages - meat or vegetarian - in this quick recipe which is particularly popular with some children, and can easily be made by a young child. You could serve it with mashed or potatoes, or fresh crusty bread. A salad served with it would add to the nutritional value.

Toad in the Hole

(to serve 3-4)

12-16 thin sausages - any type you like, meat or vegetarian
15g (about 1tblsp) margarine or oil
250g (about 2 cups) flour
2 eggs
600 ml (about 2½ cups) milk

Method:
Pre-heat the oven to about 200C. Cook the sausages with the fat in a large fairly shallow dish, such as a lasagne pan, in a hot oven until lightly browned. Alternatively, if you're in a hurry, fry them lightly in a little olive oil on the stove then transfer to an oven-proof dish.

Put the flour in a mixing bowl, make a well in the centre, beat in the eggs then the milk. When the sausages are ready, pour the milk mixture into the baking dish with sausages, and cook for about 30-40 mins until the mixture is well-risen and lightly browned.

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People from outside the UK often wonder what this recipe is. Don't worry, there are no frog's legs! Use whatever brand of sausages your family likes best - it works well with pork, or pork and beef, or even vegetarian sausages. If you have some meat-eaters and some vegetarians in the family, simply cook meat and veggie sausages as preferred in appropriate sized dishes, then divide the egg/flour mixture between them. If you have people who are lactose intolerant, soya milk works as well as ordinary cow's milk.

I usually serve this with green vegetables or baked beans, baked potatoes (if we're feeling hungry) and tomato ketchup. Some people like it with gravy.

Sausage Tomato Bake

sausages - meat or vegetarian, about 3-4 per person
oil for cooking (olive is best)
onions, chopped - one large for each 3-4 people
canned chopped tomatoes - one 400g can per 2-3 people
worcestershire sauce (optional) - a few drops

Method:
Cook the sausages in a little oil until lightly browned, either in the oven in an ovenproof dish or on the stove in a frying pan. Meanwhile, fry the onions gently in a saucepan pan until softened and translucent, then stir in the tomatoes and bring to the boil.

Put the sausages in an ovenproof dish if you cooked them over the stove, and pour the tomato mixture carefully over. Sprinkle on a few drops of worcestershire sauce, if used, and cook in the oven at about 180C for 20-30 minutes.

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This is such an easy recipe! I discovered it about 25 years ago on a cookery card, and have made it many times over the years. In our family two of us prefer veggie sausages, and two prefer meat; I buy (frozen) Walls pork sausages and Linda McCartney vegeterian sausages, and cook them in separate dishes then divide the tomato-onion mixture between them. A strict vegetarian wouldn't use worcestershire sauce.

I tend to serve this with baked jacket potatoes, broccoli and peas.

Citrus chicken

To serve 3-4 as a main course:

3-4 chicken breasts, or about 600g chicken strips
1 tblsp olive oil
juice of 1 lemon
1 red pepper chopped
2 tblsp dark soy sauce
juice of an orange
1 tblsp honey
2 cloves garlic, crushed
1 tblsp sesame seeds

Method
If using chicken breasts, cut into thin strips. Marinade in the fridge with the olive oil and lemon juice, for a few hours, stirring occasionally.

Stir-fry the chicken for about five minutes in a fairly big saucepan or deep frying pan (or wok), using a little extra olive oil if needed. The chicken should all be cooked through. Add the crushed garlic and cook for another minute.

Mix the orange juice, soy sauce and honey together, then pour over the chicken, and sprinkle on the sesame seeds. Continue cooking for about ten minutes, stirring to ensure the chicken is well-coated.

Serve over rice.

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Notes:
While the marinading is nice, it isn't essential. I often forget, and nobody notices the difference.

Cutting fresh chicken breasts into strips isn't all that easy; use a fork to hold it and a sharp serrated knife. I find the simplest method is to start with frozen chicken breasts, thaw for a couple of hours (or a couple of minutes in the microwave) until it's the consistency of ice-cream. Then it slices much more easily.

Juice from fresh citrus fruits is of course best, but it's entirely possible to use orange juice from a packet, and lemon juice from a jar. So long as they're pure juice with no additives.

Don't worry if the garlic pieces turn light blue while cooking! I found it very disturbing the first time that happened, but research taught me that garlic will sometime go blue in the presence of acids such as lemon juice. By the time you've added the soy sauce, the blue colour should mostly have vanished.

If you forget the sesame seeds it doesn't matter, but they do add a pleasant crunch.