Food & Drink

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Slow-cooker sausage casserole

Prep: 20 mins Cook: 4 hrs on high Serves: 4

You can use your favourite type of sausages to make this family-friendly slow-cooker casserole. Serve it over pasta, in baked potatoes or with bread.

Ingredients

• 2 red onions , nely chopped • 1 celery stick , nely chopped • 1-2 tbsp rapeseed oil • 4 carrots , cut into fat pieces • 12 chipolatas , each halved • 1 sweet potato , peeled and cut into chunks • 400g tin tomatoes • 1 tbsp tomato purée or tomato and veg purée • 1 thyme sprig • 1 rosemary sprig • 1 beef stock cube or stock pot

Method

STEP 1

Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots brie y and add them too.

STEP 2

Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.

STEP 3

Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of avour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

Prep: 10 mins Cook: 1 hr Serves: 10

Grated courgette gives this cake a lovely moist texture - a great way to use up a glut from your garden.

Chocolate courgette cake

Ingredients

•350g self-raising our •50g cocoa powder •1 tsp mixed spice •175ml extra-virgin olive oil •375g golden caster sugar •3 eggs •2 tsp vanilla extract •500ml grated courgette (measure by volume in a measuring jug, but it’s about 2 medium courgettes; if using 1 overgrown one, peel rst and take out seeds) • 140g toasted hazelnut , roughly chopped

For the icing •200g dark chocolate , chopped •100ml double cream In a large bowl, combine the our, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then tur

STEP 2

Make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it’s covered and the icing starts to drip down the sides. Serve with a cup of tea or enjoy as a pud with a spoonful of something creamy., then serve or leave to cool and freeze.

Blackberry gin

Prep: 5 mins plus a week infusing Makes: 750ml

e taste of a late summer hedgerow with this vibrant bramble liqueur with gin and blackberries. Perfect for cocktails, try it in a bramble.

Ingredients •350g blackberries (fresh or frozen) •150g sugar •700ml bottle of gin

Method STEP 1

Tip the blackberries and sugar into a 1.5-litre sterilised jar. Pour over the gin, seal the jar and swirl around to dissolve the sugar. Store in a cool, dark place and turn the jar once a day for the rst week.

STEP 2

After two-three weeks, strain the gin through a sieve. Pour the gin into bottles, and label. e gin will keep its colour for a few months and will be drinkable for up to a year. Use the infused blackberries in a cocktail like a bramble, or in a tri e.

Classic negroni

Prep: 5 mins Serves: 1

To make the perfect classic negroni cocktail all you need is balance: use equal parts gin, vermouth and Campari, and choose the best products you have in reach.

Ingredients

•25ml gin •25ml sweet vermouth •25ml Campari •ice

For the garnish •slice of orange Method

STEP 1

Pour the gin, vermouth and Campari into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold.

STEP 2

Strain into a tumbler and add 1 large ice sphere or some fresh ice, and garnish with an orange slice, using a blood orange when in season.