Goat Milk

This is another healthy on-a-budget recipe.

“I’m stretching the meat further by squeezing the sausage meat out of the skins and bumping it up with chickpeas. This is a great one to batch up and stash in the fridge or freezer for busy weeknights.”

This recipe requires 5 mins Preparation time, 45 mins Cooking time, Serves 6.

538 calories per serving.

Ingredients:

• 4 higher-welfare pork sausages
• Parmesan, #CommissionsEarned for grating (optional)
• 4 rosemary sprigs (or 2 tsp fennel seeds)
• 2 garlic cloves
• olive oil
• 320g frozen classic vegetable base mix
• 1 x 400g tin chickpeas
• 2 x 400g tins quality plum tomatoes
• 450g dried conchiglie pasta

Directions:

• Place a large, shallow casserole pan on a medium-high heat. Squeeze the sausage meat out of the skins into the pan, breaking it up with a wooden spoon, and fry until lightly golden, stirring regularly. (If using veggie sausages, roughly slice and fry in 1 tbsp olive oil until golden and crispy.)
• Pick and roughly chop the rosemary leaves and peel and finely slice the garlic. Add 1 tbsp olive oil to the pan, then add the vegetable base mix, rosemary and garlic. Season to perfection, then mash everything together with a potato masher and cook for 10 mins, stirring occasionally, until softened.
• Pour in the chickpeas, juice and all, and scrunch in the tomatoes along with 1 tin’s worth of water, mashing everything up. Bring to the boil, then reduce to a medium-low heat and simmer for 30 mins until thick.
• When the sauce has around 12 mins remaining, cook the pasta in a pan of boiling salted water to pack instructions, then drain, reserving a mugful of the starchy cooking water. Toss the cooked pasta into the sauce, adding splashes of the water to loosen if needed, then divide between bowls. Grate over a little Parmesan and drizzle with a little olive oil, if you like, then serve.

*Note: You can Go veggie – Simply use vegetarian sausages and skip the #CommissionsEarned Parmesan instead.

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This on-a-budget recipe is the perfect dish to make when you’re looking to feed the family without breaking the bank.

With vibrant pumpkin and sweet apple, this simple, seasonal soup is pretty hands off – you just chuck it all together, roast, then blitz until you have a creamy, velvety soup. My cheesy sage croutons are a game-changer and take this humble autumnal dish to the next level.

The recipe requires 10 mins Preparation time, 40 mins Cooking time, Serves 6.

241 calories per serving.

Ingredients:

• 1 pumpkin or butternut squash (about 1.2kg)
• 2 onions
• olive oil
• 2 eating apples
• 2 garlic cloves
• 10g fresh sage
• 200g stale bread
• 50g Cheddar
• 1 vegetable stock cube

Directions:

• Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the pumpkin or squash, slice in half and scoop out the seeds, then roughly chop the flesh. Peel and slice the onions into wedges. Chuck it all into a large roasting tin, drizzle over 2 tbsp olive oil, then roast for 30 mins or until soft and gnarly.
• Meanwhile, core the apples and slice into wedges, and bash and peel the garlic cloves. When the time’s up, chuck them all into the tin with a few sage leaves and roast for a further 10 mins.
• Slice the bread into 2cm chunks and put on a baking tray, then pick over the remaining sage leaves. Drizzle with 1 tbsp oil, toss to coat and spread out into a single layer. Finely grate over 20g of the Cheddar and bake for 5 mins or until golden and crisp.
• Remove the pumpkin tin from the oven and tip everything into a large pan over a medium heat. Crumble in the stock cube, pour over 1ltr of boiling water and grate in the remaining Cheddar. Bring to the boil and cook for a couple of mins, then remove from the heat and blitz until smooth.
• Season to perfection, then divide between bowls and top with the croutons and crispy sage. Finish with a drizzle of olive oil, if you like.

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While there are many regional iterations, the Khachapuri is probably the most familiar to Americans. Cheese blend and egg bake in the center, it is thought to evoke a boat, the ocean, and the sun, testament to the Ajarki region on the Black Sea.

Ajarski Khachapuri is a boat-shaped Georgian bread with a cheese-stuffed crust and an egg baked into the center. It’s only a matter of time before this fun bread is delivered to every home for pizza night and ordered from every brunch menu the morning after. This versatile bread takes a little finesse, but the payoff is well worth it; after all, what more could you want other than cheesy, soft, chewy bread dipped in runny yolk and molten cheese?

The recipe requires 30 mins Preparation time, 1hr 25 mins Cooking time, Serves 4

Ingredients:

Dough:

• ½ cup warm milk
• ? cup warm water
• 1 (.25 ounce) package active dry yeast
• 1 ½ teaspoons white sugar
• 2 ¼ cups all-purpose flour, or more as needed, for dusting
• 2 teaspoons olive oil
• 1 ½ teaspoons kosher salt

Cheese Blend:

• 8 ounces feta cheese, crumbled
• 4 ounces Monterey Jack cheese, shredded
• 4 ounces low-moisture mozzarella cheese, shredded

Filling:

• 2 large eggs
• 1 tablespoon butter, cut into 4 pats
• sea salt to taste
• 1 pinch cayenne pepper, or to taste (Optional)

Directions:

• Make dough: Combine milk, water, yeast, and sugar in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes. Add 2 cups flour, olive oil, and salt; mix until a sticky dough forms.
• Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining 1/4 cup flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
• Preheat the oven to 475 degrees F (245 degrees C).
• While dough rises, prepare cheese blend: Toss together feta, Monterey Jack, and mozzarella cheese in a medium bowl. Refrigerate cheese mixture until needed.
• Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Place 1 dough half on a sheet of parchment paper dusted with flour. Roll out into a rectangle about 1/8- to 1/4-inch thick.
• Arrange 1/4 of the cheese mixture in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over cheese, forming a canoe shape. Pinch and twist ends to seal. Trim excess parchment and lift dough onto a baking sheet. Shape and stuff remaining dough half. Fill canoes with remaining cheese mixture.
• Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.
• Return to the oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats butter over each egg, then sprinkle with salt and cayenne. Plate khachapuri; tear off one end and use it to stir butter into egg.

*Notes:

You can use 1 pound of any cheese blend, but feta adds a welcome tangy flavor.

You can substitute 1 1/8 teaspoons fine salt for the kosher salt.

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