Recipe: Herefordshire Beef Pho w/ Brandy de Jerez Digestif

by Simon Fernandez of ferdiesfoodlab

First day's rest for the festive season! Wake up in the morning, slowly, don't have anything to do today. I love that feeling - holiday! - without a care in the world, no responsibilities to deal with and a bit of cash to spend on a good time! Yeay! What to do? Potter about, make a coffee and call friend, "you fancy hanging out?", "yip : )", "cool, I'll come get you, we can do a little shopping for dinner". "You had breakfast yet?" "No? OK we can grab that too". Quick look in the fridge and larder, what have we got? Some oxtail, onions, lemons, ginger, lemon grass, chillies, bottle of Prosecco : ) hmmm and idea begins to form involving slow cooking oxtail. A little piece of fillet steak, some noodles and some coriander will be all I need.

Unbeknown to me, there were secret elements that had been bought for our consumption, so we picked up a poppy and sesame seed baguette from Des Lys Boulangerie which is a cracking spot by the way, and a few other little bits for our dinner and Champagne brunch!

By this point we were starving. Luckily, almost before I'd managed to start browning the oxtail, a rather lovely combo dip of truffle oil and 25 year old balsamic reserve found its way onto the table with a very enticing, seeded French stick. After a little toning down of the truffle flavour to make it a little subtler the combo was a cracking start that went very well with a glass of Prosecco. Aperitif darling? Why I don't mind if I doo!

Bits on the griddle done, oxtail for the pho on the bubble, I got on with brunch but I found myself being distracted by another festive treat: a little brandy de Jerez!!!!

How could I not indeed!! "Rude not to!! Would you like one?" I inquire, to be greeted by a charming smile and a decisive "I think I'm going to have to try some, quality control you understand." A few giggles later and breakfast was on the table, sorry, err . . brunch was on the table and our oriental dinner was bubbling away nicely on the stove, as we settled in for a movie!

I have to say that a strong coffee with a touch of Jerez brandy makes for a fabulous digestif.

The pho that we had later was close to the original but the response it got: "surprising fusion of flavours and freshness it all went together so well!!" and the fact that it had disappeared are good enough signs to me that it's a keeper!!

note for the purists: I put this post up because folks complained they couldn't get half the ingredients where they lived! This recipe is basically as close as you can get to a Pho with plain old supermarket ingredients. If you can make it in Hereford you can make it anywhere!!! It's missing a few of the light fragrant notes from the specialist leaves namely the Thai basil, but the fine Herefordshire steak more than makes up for that!!

Here's how I made it . . . .

ingredients (serves 4)
for the pho
1 oxtail (cut into slices)
1L chicken stock
300g finest Hereford fillet steak
1 red onion / 4 shallots (finely chopped)
2 birdseye chillies (deseeded)
3 star anise
1 lemon (halved)
1 large piece ginger (3 thumbs - halved)
2 onions (halved)
200g pak choi
30g rock sugar (optional)
600g noodles (I like the flat rice vermicelli (ribbon noodles) - but you can use what ever you want)

for the garnish / accompaniment
10g fresh coriander (torn)
2 bird's eye chillies (sliced rounds)
dash of fish sauce
2 spring onions (julienne)
1 lime (quartered)
2 handfuls of bean sprouts
fish sauce

equipment
griddle pan
4 large soup bowls

 

method
In the broth pot, add a little oil and brown the finely chopped red onions / shallots, and star anise. Whenever you want particular spice flavours to come through more in a dish they should be added first: the roasting will bring  the flavours out more prominently 'Thanks Atul Kochhar for that tip', it's made a great difference to a lot of my food over the years!
Next, put the lemon, ginger, onions, and lemon grass on a griddle pan and char them until they have dark lines running across them, this will give you extra depth of flavour.

They need to be browner than this much browner!!

Brown the oxtails in a pan to get that Maillard reaction going. Once brown all over add them to the broth pot, deglaze the pan with a little chicken stock and add it to the broth pot. Add the griddle contents to the broth pot and deglaze that too, adding to sauce to the pot -  loads of flavour.

Add enough chicken stock to the pot to cover the meat by at least an inch (2.5cm), and at least a tablespoon of fish sauce, then bring it to the boil and allow it to simmer for 3-4 hours, keeping it topped up with stock. If you'd like a lighter, more traditional broth add water and sugar to loosen the broth; if you'd like a more wintery broth simply add stock.

thinking ahead
The broth can be made in the morning and reheated for dinner when you need it, the veg, beansprouts, pak chi, coriander etc are always added at the last minute so they don't spoil.

what could go wrong?
My broth isn't clear!! Well that depends on your point of view. I like my oxtail browned before it goes in so it has more flavour, if you're a clear broth only sort, then you can boil the meats that are to be braised for 15min, then rinse them under cold water and continue with the recipe.

to serve
Bring the broth to a simmer.
Cook the fillet steak to the doneness you like (I like mine closer to rare than medium), rest it for about 4mins and then cut it into fine slices. Add the pak choi to the broth, let it warm through while the steak rests.

Warm the bowls and share out the noodles, fill generously with oxtail and broth and dress with slices of fillet steak. Serve with a side plate of the garnishes and accompaniments so that people can season to their taste.

variations
Pho varies from place to place and the ingredients certainly aren't restricted to oxtail for the slow braising. Cuts such as flank, brisket, and rib (cooked bone-in and sliced later) can all be used, and for the rare beef, sirloin, hanger (onglet), and rump can all be used hanger is my personal favourite it's so tasty! You can also make Pho with chicken - happy days for those who don't eat red meat! I garnish mine with crispy chicken skins - nice!

Enjoy!!

Recipe: Sausage Rolls - Christmas treat! (These rock! Mum's are much better!! But these still rock!)

by Simon Fernandez of ferdiesfoodlab

First things first! No sausage roll is ever going to beat the sausage rolls that my mum's made for time immemorial for the family at Christmas -  and sometimes on my birthday fair amount of bargaining for that to
happen though! - years of honing and perfecting!

That said you can always practise! I was clearing bit of space in the freezer and found a couple of bits of pastry too small to be useful on their own, but together . . . . it might just work! A little more hunting rewarded me with a couple of rather nice looking sausages which I put on the side immediately to defrost (whilst putting the pastry in the fridge). A quick root around the fridge found me some chives that wouldn't have lasted much longer, and a little thyme. All I needed now was an egg for shiny loveliness and I was good to go!

I made these sausage roles in about 10 minutes flat from spare parts! It's really just an assembly job!

INGREDIENTS (makes 12 mini or 4 man size)
150g flakey pastry (buy if you want, but here's how to make it!!)
2 good quality sausages
6 pieces of pepperoni
5g chives
3g soft thyme
1 egg for wash and seal

APPARATUS
rolling pin
pastry brush

METHOD (preheat oven to 220C / Gas Mark 7 / cooking time ~20m)
Beat the egg in a bowl.
Finely chop the pepperoni, chives and thyme.
Remove the casing from the sausages and add the meat to the chopped ingredients.
Mix them all together and using a little flour on the counter roll into a sausage shape about 1inch (2.5cm) in diameter.

Cut in half at it's centre  - one sausage for each piece of pastry!
Take the pastry from the fridge and roll it out into an oblong, around 9 inches (~23cm) wide, and 3mm (1/5 inch) thick. Then cut along it's length into 2 pieces.

Take one of the sausages and place it at the top of one of the lengths of pastry and roll it towards you leaving an inch wide flap, brush this with egg, and finish rolling towards you.
Cut it into 6, 4cm rolls and and brush with beaten egg. Place on a greased baking tray.  

Repeat for the second roll.
You can cut them to any size you fancy!
Pop them in the oven for 20mins or until golden brown! 

 

(I usually check them after 15 minutes)

Cracking treat for all the family!! : ) Thanks Mum!

Article in Verdens Gang - VG Weekend Food Journey

by Nilas Johnsen (Journo) and Fredrik Solstad (Photographer)

Post by Simon Fernandez of ferdiesfoodlab

Verden Gang - which translates to "World Affairs" is a Norwegian news paper. VG is one of the most award-winning newspapers in Norway for its journalism and has the second largest circulation there. It was established by members of the resistance movement shortly after the country was liberated from German occupation in 1945! The things you find out on wikipedia!


Nilas Johnsen (Journo) and Fredrik Solstad (Photographer) came to dinner here's what they had to say:

Please excuse **woeful** machine translation by google translate! I've tidied it up but I have no doubt that parts will 'on inspections' (in joke between me and google translate - I've removed about 45 'on inspections') be lost in translation.


It's not just about the food. This is London's premier check-place, says Tom about his cramped kitchen. It simmers in the sauce and the air is thick with the aromas of the wine, garlic and French cheeses. Boil-creases Tom Cenci (31) and Dan Do-herty (27) prepares classic French evening of allowable guests.

A group of strangers paying a fixed price but worth noting this is no ordinary dinner party, but a dinner club, or "un-derground supper club" as it is called - We are head chefs in each restaurant was, but in that environment there's less chance to play with your products and try new things, explains Dan.

"Supper Club" is perhaps the hippest food to eat in London right now, and ever new dinner clubs emerging as all the time. They range from the test premises of chefs with Michelin stars, to the kitchenette at home lonely-me housewives.

Tom and Dan, who run the Chefs-London, is "in home variant" But thanks kokkeut-formation and good råvarekontakter, the duo have ray shining [SF: this sounds pretty good to me!] reviews on matblogger.

[SF: I think it is immensely important to have good kokkeut-formation]

An hour before the guests arrived-more, the small kitchen table is full as the ingredients are being prepared.
- The first time we were nervous, now is the routine. Moreover, it should not be stiff. Guests will see us make ready the food, says Dan.

One night on inspections visits Chefs London costs 35 pounds, or 311 kroner. The guys are not as Template A make money, just covered expenses. At the same time, they learn new dishes, building reputation, and meet new people.

- There are so many singles, and most are women. It is a perfect place to check, [SF: Oi Oi Tom!] smiling Tom, and reveals that one of the guests are not completely unknown, however: His new flame to taste his food for the first time.

While snails in the frying pan, guests are tumbling in and take matters into their on inspections [SF: I left that one in for a laugh] Toms kitchen brought wine.

Nicky Gorman (37), who's come with his girlfriend Kirsty Dennett, the for-sure that even though she works in the financial sector, not the economic recession that has driven her away from the restaurant tables, and back into a kitchen in South London - It is the social. We will not sit and babble to each other. We are sitting on a table and get to know new people. [SF: NASA]

A scant fifteen minutes later, the kitchen is chock-full. While Tom and Dan cook, smatter guests in a dip of white beans and drinking wine [SF: Tom's at it again! ; )] - I live in a fairly closed environment, where all the musicians. Here, I meet people I otherwise never would have talked to, says composer Philip Ash-worth.

28-aring agree with matblogger and table-woman for the evening, Fiona Maclean (51), that the snails [SF: post on snails coming soon! The question is, do snails have teeth?] are excellent (and less threatening looks host snail outside their houses, soaked in sour cream and hidden among fungi).

Five French cuisine (and a few bottles of wine) later, the guests exchanged phone numbers and Tom's new flame, Swiss Alessandra, has given the food a thumbs up.

Photo captions
DANDERING: Chef Simon Fernandez checks that chefs Jennifer and Sabrina Ghayour plating starters as shown. [SF: the translation called you guys my apprentices, but I figured that was a little unfair!]

SKY: Simon purifying the lamb jus, for a dish that's adopted the nickname "marry me lamb", after a happy, male guest, asked about Simon's hand because he liked food so much! Wife rolling her eyes!


Chef Simon Fernandez was one of the pioneers of Supper Club trend, and a regular in the top ten charts. Since then he has taken the concept one step further and started what londoners call a "pop-up restaurant" in a wood panelled ballroom in East London. When VG weekend visit ferdiesfoodlab  the mood in the kitchen was bit more frenetic than at the home of Tom and Dan. 37 hungry guests waiting in the foyer, and even though Simon has two chefs and three servi-tors, it has become a race against the clock.

- My God, this is not good for the nerves. But the passion for food is and the interest is what drives me, he explains.

The six dishes served on a shared platter and guest pass around. After liquorice brushed steak with white tomatoe sauce,  champagne roasted pears with Italian ham, the first fresh crab with creamy samphire, followed by lamb shoulder roast on  low heat for five hours.  It has been said the mother that the term "melt on the tongue" is not a cliché. [SF: unlike most mums that's a totally superflous mother in there!]

Four different desserts, including chocolate with dark chocolate and black olive, quit the party.
- such places as ferdiesfoodlab you can really taste the father of new and exciting food, says guest Tom Ledwidge (34) satisfied, and stroking himself on inspections of his round belly.

FACTS
● WHAT: "Supper Clubs" are clubs where you pay a fixed price to attend the a dinner party. They come in as many varieties and price ranges as restaurants, but is less formal and less expensive.

● WHY: There are many good restaurants in London, so why go to a home kitchen to someone you do not know? That's why: Supper club is bathing in a social and gastronomic experience. Perfect for those who intend meet new people on the weekend.

● HOW: to select a good supper club requires a little more preparation, cooperation than to choose a restaurant. Space must have usually booked at least one week in advance (as is the case of the good restaurant). Decide what kind of food you want, what price range and where in the city you want.

You may want to judge read a bit about the place on different matblogger / kåringer before you book space.

● WHAT IS PROVIDED: A set menu for the evening with five or six dishes (say if you have any allergies). There are separate clubs for brunch, "high tea" with cakes, curry nights, Asian, and went on for ages, but most focus on inspections of modern European cuisine.

● VIN: Some serve a cocktail before dinner, some wine, but the most common is that you buy with a wine bottle.

● Collect: Most supper clubs located in suburbs  slightly away from the centre. Use http://journeyplanner.tfl.gov.uk to judge the directions.

● ONLINE: You can search for different dates and a variety noon clubs: http://supperclubfangroup.ning.com http://www.guestaurant.com/ http://www.gusta.com/

● WE VISITED: both highly recommended ferdiesfoodlab: bookings[at]ferdiesfoodlab.co.uk & chefs london: chefslondon[at]gmail.com

● RECOMMENDED: London's most celebrated [SF: Ahem! Cough!] dinner club "the Loft Project", where Michelin-star chef Nuno Menndez invites famous chefs from around the world for an evening of mateksperimentering. Book in advance: www.theloftproject.co.uk/

[SF: NASA - Nice And Safe Attitude]

With many thanks to Nilas and Fredrik for their permission to use their work on the blog!

Recipe: Mum's Orange & Almond Cous Cous

by Simon Fernandez of ferdiesfoodlab

Cous cous is one of those foods that can be mind numbingly bland. In the hands of any would be - or accidental - food assassin,  it could have everyone around the table slumped over with their tongue handing out, bored to death.

First time I tried this was at Marc's house. (old school friend) I think I was 7 or 8 years old! I'd never seen anything like it, and filled my bowl with trepidation. I'm glad to say Marc's mum was no food assassin and I snorked my portion along with various other French bonne bouche that his mum had put out for us after a hard day's climbing!

I've traditionally made cous cous with hearty winter flavours provided by roast vegetables and nuts, raisins and chicken stock.

But orange juice used to make the cous cous -  add a really fresh dimension, fantastic!

This recipe is by my mum, and jolly good it is too . . .

INGREDIENTS (serves 4)
1 medium onion
3-4 handfuls (depends on size of serving dish) Marcona (round) almonds for decoration
green part of 2 spring onions  (finely chopped)
half a small fennel bulb  (finely diced)
1 orange for decoration
juice of 1 orange
large knob butterl
large handful dried fruit (apricots/cranberries/sultanas)
cous cous (2 tablespoon per person)
6-8 cherry tomatoes
cooked green veg – could be green beans or very finely chopped mange tout
6-8 black olives

You can also add boiled egg (quite soft), dates or nuts

METHOD
Soften the onion in some oil and drain
Roast the almonds at Gas mark 6 for 15 mins  (enough to decorate the serving dish you plan to use)
- leave to cool a bit, coat in honey and sprinkle with salt.
Stew cherry toms (I do mine in the cast iron pan with a bit of oil and salt) until very soft. Remove and try to keep intact for decoration.

Place cous cous in a bowl and add boiling water and salt to taste. Add a knob of butter and stir in.
Warm the orange juice and reduce slightly – then add to cous cous.
Then add dried fruit and greens, fennel (finely chopped) spring onion & olives
Put the mixture in a nice bowl, cut the orange into discs and place round edges of bowl. Use honey coated almonds and cherry toms on top of cous cous for decoration.  (you could also use some of the egg or the olives as well)

ferdiesfoodlab - first review

by Simon Fernandez of ferdiesfoodlab
When I put the menu together for the test run opening, there were a number of things I was bearing in mind, first and foremost was that the only working equipment in the Toynbee Hall kitchen was a 6 ring burner and an oven. The next thing was that it may be a total disaster!

I certainly don't advocate thinking like that, but you cant help those little moments, when you're exhausted - partly because you've been so busy you've forgotten to eat and partly because 16 hours in front of a computer or stove will do that to you - and then one of those sneaky doubts creep in, I certainly find it's when I'm most tired!

So it might be the only one I do so I'm going to put some things on the menu I'll possible never get another chance to cook with again, question is what!?

I remember sitting down in the restaurant at the hotel I was staying in in New York, and a friend of mine who'd stayed in the same hotel recommended I try the King Crab, he said it was the biggest crab he'd very seen! Well, I had my doubts, but I tried it anyway - I'd had a good day in the office and decided I could do with a reward : )

In typical American style, it was also the biggest crab I'd ever sean, I couldn't possibly ; ) eat a whole one!! Really quite beautiful to behold, and a delicate sweet tasting meat . . . hmmm!

As I reminisced, I thought, that's got to go on! Later . .  fek it's expensive! Sod it, it's the first and possibly only run, I'm putting it on! Can't pic that up in the super market I can tell you . . . 

Anyway needless to say I put my heart and soul into creating ferdiesfoodlab.

This is what the London Foodie thought of it. . . .


I don't know what to say, except thank you Luiz, and Toynbee Hall! 

Recipe: ferdiesfoodlab - building a new supper club from scratch

by Simon Fernandez (@ferdiesfoodlab)

I've spent the last month creating ferdiesfoodlab and it's been a very, very, busy month I can tell you. There's been a lot of hecticness (it's a real word), and a fair amount of, is this really going to work? Anyway, here's the recipe. . .  

INGREDIENTS (serves 28)
1 passionate ferdie (with an idea and nowhere to do it)
1 passionate organisation (with a venue and nothing to do with it - Toynbee Hall)
some willing friends in the kitchen and front of house (Albert, Jo, Marc)
2 extra chefs (Jen aka Cook School Cat & Robbie of NoReservations)
2 photographers (Jo Maynard, Steve Berryman)
1 wine connoisseur (Nathan Nolan of Mr Drink n Eat)
1 bar of self belief (broken into chunks and snorked at regular intervals)
a pinch of doubt (to keep it real)
a small dose or terror
      (again to keep it real - you can substitute with fear but doesn't keep it as real)
as much luck as you can get hold of (very scarce ingredient, seems to come in packs of 3)
1 surprise concert pianist
1 table of guests (not the grumpy sort - good quality ingredients are critical!)
      (including London Foodie, Claudia of Whiteroom Supperclub & Gail of A Girl in Walthamstow)
small hoard of unknown quantities (these are a bit like luck and really add to the depth of flavour)
I'm sure I've forgotten something . . .  : ? oh yes, a menu!

APPARATUS
1 6 ring burner
1 convection oven
1 blender
10 baking trays
sharp chefs knives
various kitchen utensils
white board pen (not permanent!!)

METHOD
Be invited by passionate organisation (in this case Toynbee Hall) to use their venue. Go to look at venue and meet the passionate custodians of the hall.

Be blown away by the venue, and spend the weekend cooking for friends at their engagement party and talking about it.

Return to Hereford (or other homely sunny place), and get some sunshine on your face. I remember one time a very long time ago, a friend of mine told me, "If you stand facing the sun all the shadows fall behind you". I love the sun on my face it always puts me in such a good mood!

I love you sunshine! Please don't take my sunshine away!!

Facing the sun! You're not doing it right!

Now use those positive thoughts to work some ferdie magic and go and find some cool things that would create a nice atmosphere in the venue.

Harry Copper! : ) Ferdie magic! Get it? - I couldn't help myself

Once you've found them get to work restoring them so they're all nice and shiney!

A bit of elbow grease, a drill and some rotary sand paper.

It didn't look much in the reclaim yard. . . .

We served 5hr "will you marry me" slow roast lamb in it  -  Photography by Steve Berryman

to be continued . . .             
don't forget, upcoming dates Fri 9th Sep, and Fri 23rd Sep 
at Toynbee Hall near Aldgate East.


in the next episode . . . .

Barents Sea King Crab - Stunning Ingredient

A really lovely crowd came to help test run : ) Photography by Jo Maynard (Artist)

A cut above!!

by Simon Fernandez (@ferdiesfoodlab), in partnership with East London Steak Co for The Jamie Oliver Foundation

Introduction to East London Steak Co:  The East London Steak Co. is a new online delivery concept launched by acclaimed chef Richard Turner and butcher James George. This new venture offers the finest naturally reared beef from selected rare breeds to customers within the M25 area.

The East London Steak Co. source the highest quality beef from British farms. Every animal is hand-picked and selected using strict criteria, which ensures all cattle are grass fed, have been traditionally farmed and reared in an environment which meets the highest standards of welfare.

The East London Steak Co. only use five main rare breeds of beef, including Dexter, Galloway, Longhorn, Shorthorn. The beef is dry-aged on the bone for a minimum of 28 days or longer on request.

Richard Turner, director of the East London Steak Co. is a restaurateur and chef who has worked with renowned chefs including Michel Roux Jnr, Pierre Koffman and Marco Pierre White.  James George, also director of the company, has worked as a butcher for over 10 years; their professional background brings a unique partnership to the business, as they both understand first-hand the necessary components needed to enhance the quality and taste of the beef.

The Experience
I was expecting delivery of the meat in between 5am and 8am. At around seven I received a text msg to inform me that my meat was 20 mins away, and delivery was imminent.

Got up, had a shower and got a coffee on the go . . .  and waited with baited breath.


It arrived in a very cute van! And I don't mean that it was a nice colour or anything like that. It was a micro van, and clearly with green credentials.

A very polite - and frankly, for that time of the morning, quite cheerful guy handed over a couple of boxes: nicely packed, and in tact - had clearly been treated with care.

It's nice to know where your meat is from, the type of animal it came from and it's provenance, how it's been reared and butchered.

Types of steak that we used - before I go any further it's important to note that East London Steak Co sponsored the event and the beef, both for some of the test runs and on the night were contributed by them. The quality and taste of the beef was the amongst  the highest I've ever encountered, the marbling and fat content of the fillet and the forerib gave them both astonishing flavour and tenderness.

For the test run I picked cuts that I've been meaning to use but just haven't had occasion or time to - things like ox cheek, hanger steak (onglet), forerib and bone marrow.

Here are some of the things I tried out:

Ideas, recipes and ingredients tested for supper club - posts to follow

Liquorice "Smoke Cured" Hanger Steak

Hanger Steak, Chips and Ginger Carrots w/ Tarragon Sauce and Horseradish Sauce

Fore rib with to be served w/ roast potatoes and ginger carrots

Ox Cheek - and Garlic

Braised Ox Cheek

Roast Bone Marrow

Briased Oxtails w/ Onions & Green Beans

Fillet Roulette - something I came up with in the Alps at Christmas thought I'd share!

Recipes for each one to follow . . . . . look out for the Jamie Oliver Foundation fundraiser series. 8 fab recipes!!!

Recipe: Patatas a lo Pobre

by ferdie
This is a classic dish, I've used sausage meat (and sausages) to give a real winter warmer feel to the flavour. It takes about 40 mins of chopping and stove work to prep it, then it's in to the oven at 180C for 25 mins and then 15 mins more at 220C to crisp up. Cracking served with garlic bread, which you can put in during the last 15 mins so everything is ready at the same time!

The tomato sauce base is tasty and very versatile, I use it in all sorts of things from a delicate oregano macaroni, spiced up with tortilla, simple with parmesan and spaghetti and a little basil.(ooh and don't forget pizzas too)

INGREDIENTS (Serves 4)
3 onions chopped,
1 red & 1 green pepper,
8 medium potatoes,
6 cloves garlic,
2 bay leaves,
1 bunch (40g) thyme,
1 bunch (40g) parsley
175g sausage meat
10 slices of salami (pave or a black pepper coated one - chopped)
8 good quality sausages
6 ripe tomatoes (coarsely chopped)
100ml EVO

METHOD
Pot 1 - The potatoes

Take 8 medium potatoes washed and sliced around 3/4 -1 cm thick. Then boil, skin on. When done check with a knife, smash them. This is adding a little extra virgin olive oil some salt and pepper and rough mixing them around the pan so a light potato fluff forms around them. This will give them a crispy outside when they're fried later which adds a great texture to the final dish.

Pot 2 - The tomato sauce
Put the EVO on high, hot, add 1 of the chopped onions, 1 clove of crushed garlic. After a minute or so add the tomatoes - they'll spit when they go in so be careful. Also add 1/2 a finely chopped chicken stock cube. Simmer for 10mins. Then mash with masher.

Pan 1 - Softening the veg
Slice 2 onions, 3 cloves of garlic add them to the pan, and sweat them off - cook them until the onions go clear (sweat then off) on a medium heat. While the onions cook, chop the peppers into eighths, removing the stalks and seeds. Next peel and slice 5 carrots. Peel them either lengthways or, a little easier first in half then diagonally about 1/2cm thick. Put the lid on and leave them all on a low heat to sweat. In the meantime, back at pan 2, err actually it's our first visit to pan 2!

Pan 2 - The stock and the sausages
Put 1/3 of a pack (around 175g) of sausage meat into the pan with a little oil and squash it flat into the pan with a spatula. Crumble 1 pork stock cube over it.
Chop up the salami and add it to the pan, break up the sausage meat with the spatula and cook through. You can add the sausages around the edge here to brown them off.

When sausage meat is cooked through remove sausages and put to one side. Add what should now be an almost crunchy mix to the veg in pan 1.
Put the potatoes in pan 2 with olive oil and crisp up adding the sausages to brown a little more if required. 


Remove sausages and halve them, add the potatoes to pan 1 and mix through. Add a dash of white wine to pan 2 to deglaze the sausage flavours and pour this into pan 1 too.
Spread the tomato sauce on the bottom of a baking dsh and add sticks of thyme liberally
(every inch) on top, pour pan 1 in, spreading it over the top and add halved sausages.
Bake 180C for 25mins then full 220C for another 15mins (add a garlic bread or 2 now!)

Tip 1 - The tomato sauce base made here is very coarse but it doesn't matter since it's going to sit at the base of the dish and get thicker adding flavour and texture to the dish. For a smoother sauce add about 1/3 of the volume again of boiling water once the tomatoes are soft blitz it with a stick blender, then sieve.