Winter Warmers

Bubble and Squeak Lamb Brunch

Feeds: 4
Preparation time: 10 minutes
Time to Cook: 40-50 minutes

Take 

225g/8oz lean lamb mince
1kg/2.2lb potatoes, peeled and cut into chunks
450g/1lb green cabbage, chopped
1 onion, peeled and finely chopped
30ml/2tbsp tomato ketchup
5ml/1tsp Worcestershire sauce
1 egg, beaten
25g/1oz plain flour
15ml/1tbsp oil
extra flour, for dusting hands

Make 

Place the potatoes, in a large pan, cover with water and cook covered for 10 minutes.  Add the cabbage and cook for a further 10 minutes until the vegetables are tender.

In a non-stick frying pan dry fry the minced lamb with the onion, until the mince is browned, stir in the tomato ketchup and the Worcestershire sauce.  Drain the potatoes and cabbage thoroughly. Mash with a potato masher and then transfer to a bowl.  Add the cooked mince to the mixture with the seasoning, egg and flour, mix thoroughly.  

Heat the oil in a large non-stick frying pan, make into individual cakes by dividing the mixture into 8 and using floured hands shape into patties. Cook in batches over a medium heat for 3-4 minutes each side.

or

Press the mixture into the frying pan. Cook over a medium heat for 5-10 minutes until golden in colour then invert gently onto a baking sheet and slide carefully back into the pan. Cook for a further 5-10 minutes until golden brown.


Cut into wedges and serve topped with a poached or fried egg and wilted spinach.
 

Bonfire Night Bangers Feast

Feeds: 4
Time to Cook: Approx 40-50 minutes

Take 

1 pack traditional sausages 
1 whole garlic bulb, halved
1 eating apple, cut into wedges
½  pumpkin or butternut squash, peeled and cut into thin wedges
2 fresh rosemary sprigs
2 x 15mlsp (2tbsp) olive oil
2 x 15mlsp (2tbsp) maple syrup
Foccacia bread

Make 

Pre-heat the oven to Gas Mark 5, 190°C, 375°F.

Toss together in a pan the sausages, garlic, apple, pumpkin/squash and rosemary with the oil and syrup. 

Bake in the oven for 40-50 minutes until the sausages are golden brown and the pumpkin/squash is soft.

Towards the end of the cooking time warm the foccacia bread in the oven. 

Squeeze the cooked garlic from the cloves and spread on to the bread.  Pile everything else on the bread and drizzle with any juice.  Cut into wedges and serve with chutney or dips.