Caribbean Spicy Sausages

Just try and stop your mouth watering. Look at the colours, vibrant, fresh and what it all boils down to, damn tasty.

Take a good old English tradition and turn it on its head. This dish did it perfectly. Spicy sausages with roasted vegetables samothered in mango chutney and jerk seasoning revive this often dull and lifeless dinner into a fantastic assault on the taste buds. Don’t get me wrong I love bangers and mash, but so often you see cheap sausages, lumpy mash and gravy that may as well be water. Cooked properly and the traditional English staple will win hands down for me. Its what I grew up with. But this fusion of flavours is a welcome change.

The vegatables are sweet and sticky but also come with that irresistible jerk flavouring that provides that lovely heat. The sausages were just good quality sausages. I don’t know what the flavourings in them were but that had a nice spicy flavour. The mash was soft and buttery. Again I don’t know what they were but for mash you need a high starch potato like russets. This means they will mash better and soak up all that butter or milk. I always season my mash especially with pepper.

Slice your peppers into 1 to 2 cm wide slices. They don’t have to be all even, the smaller ones will roast more and get that amazing crispness on the skin. Peel and chop the onion into large 2cm peices. Peel and chop the carrot into batons as big as your little finger.

In a bowl mix olive oil, the jerk seasoning and the mango chutney mix this with the veggies in a tray so everything is covered. Season with salt and pepper and then lay the sausages on top. Prick the sausages a couple of times with a sharp knife. Put it all in a pre heated oven of around 200 degrees and cook for 25-30 minutes.

Peel and chop the potato into 2cm peices, pop the in a pot of boiling water until they are soft in the middle. Once they have cooked drain and put back in the pan with a knob of butter and a splash of milk. Season with salt and pepper and mash until smooth.

Serve it up on a plate and sprinkle with some roughly chopped parsley. Amazing.

Crispy Sea Bream with Braised Fennel, Parsley Mash and Zesty Crumbs

A simple dish that is made great by a fantastic crumb that lifts the flavours from the other ingredients.

The main component of this meal, the fish, was as you would expect fresh and tasty. The skin was nice and crisp and gave a nice texture to the dish. I loved the fennel. I have only ever had the soft leafy tops before so this was another first for me. Apparently it is related to celery and you can see that when you taste it. It is fresh and crisp in flavour. It is subtle and does not overpower the delicate flavour of the fish. The potatoes were nice and buttery, the skins being left on gave a slight resistance when eating them which was nice. What stood out on this dish was the zesty crumb. The panko breadcrumbs were proper crunchy, mixed with salt, pepper, parsley and the lemon zest. They seemed to give all the other ingredients that little lift.

So for this you need chop the potatoes into pieces, leave the skin on, it adds to the texture. Pop them into a pan of boiling water and boil for 15 – 20 minutes or until they are soft through. 

While they are cooking away, remove the nice leafy tops of the fennel and finely chop them put them to one side. Cut the fennel in half length ways and remove the core at the bottom. Then slice into 1cm pieces. 

Lemon, zest it;

Parsley, chop it

Garlic, grate it

Put a splash of oil in a pan and cook the fennel on a high heat for 5 minutes before adding the garlic. A minute later add 300ml water, turn down the heat to medium\low whack a lid on a gently simmer until the fennel is tender.

Add some oil to a pan on medium heat and add the breadcrumbs with a pinch of salt. Once the crumbs are nice and golden put them in a bowl to one side. Once they have cooled, add half of the parsley and a pinch of lemon zest. Wipe out the pan with some paper towel.

Drain your potatoes once they are cooked. Put them back in the pot and add in the butter, mash it all till its nice and smooth then mix in the rest of the parsley and some salt and pepper. Keep it warm with the lid on while you cook the fish.

Add some oil to the pan and cook the fish skin side down for 3 minutes and then turn it over for another couple of minutes. When the center is white you know its cooked. 

Mix the fennel tops into the fennel and serve it next to a dollop of mash and that’s lovely sea bream. Scatter over some of the zesty crumb mix and get stuck in. 

This meal is from our HelloFresh box Www.hellofresh.co.uk

“Am I tough? Am I strong? Am I hard-core? Absolutely.
Did I whimper with pathetic delight when I sank my teeth into my hot fried-chicken sandwich? You betcha.”
― James Patterson

Lion Pencil Drawing

I wasn’t going to post my new art hobby onto this blog but I am particularly proud of this one. I wish I had found this hobby sooner.

Cheats Lamb Moussaka

Lamb, just using it instead of beef gives you such a rich flavour. Soft aubergines and a mouthwatering creme fresh and Parmesan topping will have you wishing you made enough for thirds.

When I think of Moussaka I think of Greece. It does however, like most dishes, have many variations. Across the Balkans for instance it is more likely to see potatoes instead of aubergine, and to use pork mince over lamb. In Turkey the dish is not layered instead the eggplant, green peppers, tomatoes, onions, and minced meat are sauteed together and served with pilaf and tzatziki. Across the Eastern Mediterranean the dish varies so much it can become unrecognisable. The Greek version has three layers cooked separately then assembled and baked together.

Cook the onion in some oil for a few minutes before adding the carrot and grated garlic. Before the garlic browns add the lamb mince and cinnamon stick. Cook the Lamb until it has browned, then add your chopped tomatoes. Leave to simmer for 20 minutes adding a little seasoning and a little sugar if you are feeling a bit naughty. While it is cooking, drizzle some olive oil over your aubergine slices and season Grill them for around 10 minutes on either side. 

This is where we assemble the moussaka, Remove the cinnamon stick from the lamb mixture and pour into an oven proof dish. Spread your grilled aubergine slices over the top. Then spoon on the Creme fraiche and spread it evenly over the top. Grate over the parmasan and grill it until you get that amazing brown crispy top. Remove it from the grill and then cut the last garlic clove in half and rub it over your sliced ciabatta. Grill it till nice and crisp. While it is grilling toss the rocket in some Extra Virgin Olive oil and salt and pepper. Serve together and enjoy these amazingly simple flavours.

This meal was from our HelloFresh box www.hellofresh.co.uk

“First we eat then we do everything else” – M.F.K Fisher

Pan-Fried Sea Bass, Butternut Squash Wedges and Garlicky Bacon Kalettes

Five ingredients, that’s it, five. Proof that if you want good food you just need good quality food.

Sea Bass, what I would call a fishy fish, flavour wise (i know I should be a food critic with descriptions like that). It is though a nice change from the over used cod. The skin was nice and crisp, i used a small sprinkling of pepper to give it a little kick. The flesh was flaky and soft as it should be. It has reconfirmed that I do like fish. I never eat it, I will always choose meat over fish but I think things may change.

Onto the squash, such an amazing flavour. Roasted squash has become one of my favourite flavours. I have always skinned them though no matter how I have cooked them. My mind was blown when I read that you can roast them with the skin still on. I thought they would be tough and chewy but like always I was wrong. They were soft and sweet and the best part of the dish.

Kallets? Never heard of them? Don’t worry I hadn’t either, they are a cross breed between kale and Brussels sprouts. I am going to do a post about them so I wont go into to much detail here. I will say they were lovely. I am not a fan of Brussels sprouts so I wasn’t to eager to try them. Thankfully they are sweeter and taste more of kale than of Brussels sprouts.


Slice your squash into some form of wedges, toss in some olive oil with salt and pepper and put into a pre heated oven for thirty minutes at 220C. Cut the tough bottoms off the kalettes, like you would to your sprouts. Grate your garlic and chop your bacon. Cook the bacon for a few minutes in a pan with a splash of oil, then add the kalettes and cook for another five minutes stir in the garlic and keep it on the heat for another thirty seconds. Remove the mixture from the pan and into a bowl, cover with tinfoil to let the kalettes steam till the rest is cooked. Wipe out your pan and when your squash is nearly done add some oil and cook the sea bass skin side down for three minutes, turn it over and cook for another three minutes. Once everything is cooked plate it up and enjoy the great flavour of simplicity.

This meal was from our HelloFresh box Www.hellofresh.co.uk