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.

 

 

 

 

 

 

 

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.