Sausage casserole with cheesy dumplings

 

Oh my word.  It's been a few days of cold rain and biting winds.  And, we have no potatoes ... so today - sausage casserole with cheesy dumplings!  Gorgeously comforting - but it gets some veg into the veg dodger too.

olive oil

red onion

garlic

Sausages

Carrots

Swede

Stock

Butter beans

Tin of tomatoes

SR flour

Butter

paprika

mixed herbs

baking powder

Cheese

Yogurt

1.  Chop red onion in slices, sautee in olive oil.

2.  Add sausages and brown on most sides (ie... keep moving them around to get a bit of colour, but don't get neurotic, there is plenty of time for them to cook.)

3.  Peel carrots and swede, chop into bit sized pieces and chuck into the pot.  Add crushed garlic.

4.  Add about a pint of stock and simmer for a few minutes.

5.  Add butter beans, a tin of tomatoes and some water, keep simmering.

6.  Let it simmer for an hour - add more water/stock if it's getting dry.

7.  Make the dumplings.  Rub butter into flour until it resembles breadcrumbs, sprinkle on a teaspoon of baking powder to help the dumplings lift.  Season and add mixed herbs and a good pinch of paprika.

8.    When the casserole is 20 minutes from finished shape the dumplings by adding the grated cheese and a spoonful of yogurt - flour your hands and roll the mix into balls and drop onto the top of the casserole.

9.  Simmer for 20 more minutes.

10.  Serve, scoff

Lemon sole with mediterranean vegetables.

We had it with baby roast potatoes, but you could have rice or bread instead. 

Olive oil

Red onion

Red pepper 

Courgette

Fish seasoning

Lemon sole

Lemon pepper

1.  Prep vegetables and toss in olive oil in a baking dish.  Sprinkle on fish seasoning, toss gently and roast for about 20 minutes.

2.  Pop the fish fillets on top, drizzle with olive oil and a sprinkle of lemon pepper.

3.  Roast for a further 15-20 minutes.

4.  Serve, scoff,

so easy, so delicious, so healthy.