Recipe: Red cabbage and sausage meat hash

The word hash just does not sound appetising, does it? It sounds like a lot of things thrown together in a pan in a big rush which you then have to force yourself to eat. But I can’t think of another word to describe this. In its defence though it is very tasty and a real wintery kind of dinner.

A few weeks ago I got a craving for red cabbage. So I bought one, made a red cabbage coleslaw and then was left with half a red cabbage cluttering up my fridge. So I invented this meal which turned out to be actually quite delicious and I will definitely be having it again.

The reason it has sausage meat in it was because I’d already got sausages out to defrost but any kind of mince would work just as well.

I should also point out that when you cook an egg on top of red cabbage it causes some kind of crazy chemical reaction and the edges of the egg will turn blue. And not just any shade of blue – electric blue. Not a colour that screams ‘eat me.’ But I did and it’s over a week later and I’m still alive so clearly nothing to worry about.

 Serves two, takes 30 minutes


1 large potato

1 tbsp cooking oil

1 onion

1 clove of garlic

Half a red cabbage

Meat from 3 sausages (or 250g of mince)

1 tsp dried mixed herbs

2 eggs


Preheat the grill.

Peel and chop the potato into even sized pieces, then put in a large pan of cold water and bring to the boil. Once it starts boiling turn off the heat and drain.

Put the oil in a large, ovenproof frying pan over a medium heat. Finely slice the onion, garlic and red cabbage and add to the pan, frying until the onion and cabbage start to soften (about 10 minutes).

Add the sausage meat to the pan and fry until browned.

Add the chunks of boiled potato and the mixed herbs and continue to fry for five minutes.

Crack the two eggs onto the top and place the frying pan under the grill until the eggs are cooked (about 5 minutes), then serve.


Recipe: Sweet potato and butternut squash filo pie

Imagine for a moment that you are the kind of person who on a summer’s day gets up early, cooks a variety of incredibly fancy food, packs it into a traditional wicker hamper and takes your family out for a picnic. It’s probably eaten sat on a checked blanket. Off proper crockery. And fed to children with names like Caspian and Seraphina. And alongside your smoked salmon and cream cheese sandwiches and homemade scotch eggs this pie would not look out of place.

I say this but I cooked it in my greasy, hasn’t-been-properly-clean-since-we-moved-in, always-has-a-pile-of-dirty-washing­-up-next-to-the-sink kitchen and then ate off my lap in front of the telly. And the day after I ate chicken nuggets, chips and spaghetti hoops for dinner. So it may look, sound and taste fancy but it’s deceptively easy.

A note on feta cheese; do not go all cheap-skate when you’re in the supermarket and buy innocuous ‘Greek salad cheese.’ It is not the same. For one thing it doesn’t melt so you just end up with lumps of it in your mash and secondly I think it might actually have been halloumi. So go crazy and splash out that extra 50p on the good stuff, it is worth it.

Insisting that you use precisely 400g each of sweet potato and butternut squash is a little impractical. They do not come in nice easy sizes like that. So what I suggest you do is buy more than you need, cook and mash it all and then freeze what you don’t want today for another time. It freezes really well and can be defrosted in the microwave in ten minutes (depending on how large a quantity you have of course).

Serves 4, takes just under an hour, makes a medium amount of washing up (my highest priority when I’m cooking is minimising washing up).



400g butternut squash

400g sweet potato

1 tbsp cooking oil

1 clove garlic

100g pine nuts

Salt and pepper

2 tsp oregano

150g feta cheese

12 sheets filo pastry

1 tbsp olive oil



Peel and chop the sweet potato and peel, chop and core the butternut squash, cutting both into 2cm cubes.

Boil in pan of salted water for 25 minutes.

Preheat the oven to 180C.

Finely chop the garlic.

Heat the cooking oil in a frying pan and add the garlic and pine nuts. Toast for 5 minutes.

When soft, drain and mash the sweet potato and butternut squash.

Crumble the feta into the mash, mix in the pine nuts and garlic and season with the salt, pepper and 1 tsp of the oregano.

Spread 4 sheets of the filo pastry on the base of an oven proof dish so that they overlap each other. Brush with the olive oil and season with salt, pepper and a light sprinkling of oregano. Repeat with a second and third layer of 4 filo sheets (don’t worry if they tear, it’s almost impossible for them not to).

Dollop the mash into the middle of the filo sheets and then gather up the edges of the pastry and fold them over the top.

Cook in the oven for 20 minutes until the pastry is golden and crispy.

Serve with a green salad.

Recipe: Peanut Burgers


This was a speciality of my mum’s when I was growing up. That is until I got into my teenage years and became a hugely picky eater and refused to eat them. But I recently had a craving for them and tracked down the recipe and they were even more delicious than I remembered. It also makes a nice change from regular plain beef burgers.

The picture is small for a reason. They did not look good in the photo. To be honest they looked horrendous. I can cook food that tastes nice but never really food that looks good. But once you put them in a bun no one will know!

This recipe should make enough for four burger patties. I served them with buns (obviously), salad and sweet potato wedges (which at some point I will also post a recipe for, I just forgot to take a photo).


400g minced beef steak

40g unsalted peanuts, chopped

Salt and pepper

1 tsp dried thyme

1 tsp dried oregano

2 tbsp cooking oil

1 medium onion, chopped

1 clove garlic, crushed

1 beaten egg


  1. In a bowl mix together the mince, peanuts, herbs and seasoning
  2. Heat 1 tbsp of the oil in a frying pan and lightly cook the onion and garlic until softened but not quite browning
  3. Mix the cooked onion and garlic in to the mince
  4. Add the egg a little at a time until the mixture binds together (you probably won’t need all of it)
  5. Shape into 4 burger patties
  6. Wrap in cling film and chill in the fridge for a couple of hours (this should stop them falling apart as you cook them)
  7. Heat the other 1 tbsp of oil in the frying pan and cook the burgers for about 5 minutes on each side until just cooked through (or to your liking)