Cheats Sausage Casserole

3-4 Jumbo Herta hotdogs

1 small (1/3 size) tin of baked beans

1 small (1/2 size) tin of kidney beans

1 tin of chopped tomatoes

Frozen sweetcorn

3 handfuls of pasta (fusilli)

1 chicken oxo cube

lea & perrins

garlic Italian seasoning

Cajun seasoning

Chop the sausages into large rounds. Fry them up until they are starting to brown.

Add the contents of the three cans. Don't drain the beans first; the goop makes a good saucy consistency.

Add a generous shake of the two spices, crumble the oxo cube directly into the pan, and give a good splash of Worcestershire.

Stir and cook for a minute.

Add half a pint of water and the pasta. Bring to the boil and simmer until the pasta is cooked. NB: it will take longer than it says on the packet.

5 mins before it's ready add the sweetcorn - amount to taste.

Serves 2.

Fish Mornay

[[This from Lisa]]

For two; scale up as appropriate.

Pack of two hickory smoked salmon fillets.

1 pack prawns

½ a tub of crème freche

100g ish of gruyere

1 dried chilli

1 large spring onion

Knob of butter

A level teaspoon of vegetable boulion powder.

Ground arrow root.

Paprika

Milk

Serve with steamed charlotte potatoes, broccoli and peas.

Place salmon fillets in bottom of a deep narrow oven proof dish, you want the space to be mostly filled with the fish and prawns.

Place prawns on top (make sure the prawns/fish are fully defrosted if they have been frozen)

Trim roots and take outer skin from the spring onion. Slice crossways very thinly all the way up through the green shoots.

Melt butter in small sauce/milk pan and sweat the spring onion – do not cook on a high heat as they will catch.

Remove seeds from chilli, chop finely and add to the butter and onion.

Add paprika – a level teaspoon ish but to personal taste and stir.

Add crème freche and milk to achieve suffificent sauce to cover the contents of the oven proof dish.

Add boullion powder to taste – remember this is very salty so should not require additional seasoning.

Chop cheese into small lumps, add to sauce and allow to fully melt whilst stirring – you don’t wan tthe cheese to sink to the bottom and burn.

To thicken take a little arrowroot, dissolve in water and add to sauce stirring constantly whilst bringing to the boil, add more is sauce needs more thickening just as you would with cornflower.

When sauce is ready pour over the mixture in the dish. Any left over can be served in gravy boat with the meal.

Wrap dish in baking foil and cook at about 200c for about 30 minutes. You want the sauce to be bubbling through the fish not merely warming it – this is why it is important the fish be fully defrosted before you start.

Whilst this is cooking steam your potatoes for about tem minutes ( make sure chunks are no bigger than 1 ½” or they will take longer to cook) add the broccoli to the steamer and cook for a further 5 minutes, add the peas to the steamer and cook for a final 5 mins or until cooked potatoes and broccoli are cooked to personal preference.

Serve.