FOOD & DRINK
RECIPE Roasted Sausage and Potato Supper (Serves 4-6) Ingredients
Method
2tbsp olive oil
Place all the ingredients except the wine in a large,
2 large onions, sliced lengthways into wedges
resealable freezer bag. Seal the bag shut and shake
2 red peppers, deseeded and cut into large dice
well to coat everything in the oil. Alternatively, put
2 garlic cloves, chopped
everything in a large bowl and turn the ingredients until
1 tbsp chopped thyme leaves
they are fully coated in the oil. Tip into a large roasting
500g baby new potatoes, unpeeled and halved 12 sausages, pricked with a fork 200ml white wine
tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.
Salt and freshly ground black pepper
Roast for about 30-35 minutes until golden, then
Preheat the oven to 220C/200C fan/Gas 7.
remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes, or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.
RECIPE Malted Chocolate Cake (Serves 8-10) Ingredients
Method
30g malted chocolate drink powder
You will need two 20cm round sandwich tins. Preheat
30g cocoa powder
the oven to 180C/160C fan/Gas 4 and grease the tins
225g butter, softened, plus extra for greasing
with butter and line the bases with baking paper.
225g caster sugar 225g self-raising flour 1 tsp baking powder
Measure the malted chocolate drink powder and cocoa powder into a large bowl, pour over two tablespoons of water and mix to a paste. Add the
4 eggs
remaining cake ingredients and beat until smooth.
For the icing:
Divide evenly between the prepared tins and bake in
3tbsp malted chocolate drink powder
the oven for 20-25 minutes. Set aside in the tins to
11/2tbsp hot milk
cool for five minutes, then turn out on to a wire rack
125g butter, softened 250g icing sugar, plus extra for dusting 50g dark chocolate (at least 50% cocoa solids), melted 1tbsp boiling water About 20 Maltesers, to decorate
to cool completely. To make the icing, measure the malted chocolate drink powder into a bowl, add the hot milk and mix until smooth. Add the butter, icing sugar and melted
Prepare ahead:
chocolate and mix again until smooth, then add the
The filling will remain soft and ready to use in a bowl
boiling water to give a gloss to the icing.
covered with cling film for two to three days. The
Icing sugar, to dust
finished cake can be kept in an airtight container for Place one cake on a plate and spread over half the icing.
up to a day.
Sandwich with the other cake and spread (or pipe) the remaining icing on top, using the tip of a rounded
Freeze:
palette knife to create a swirled effect from the centre
Freeze the cake and icing separately, then defrost
to the edge of the cake. Arrange the Maltesers over the
at room temperature and assemble when ready
top and dust with icing sugar before serving.
to serve. 171