Cheesy Veggie Sausages


These aren’t going to win any prizes for being healthy, but sometimes you just want some comfort based stodge. Well I do at any rate..! I based these on Simon Rimmer’s Lancashire Cheese Sausages, but seriously, who would really use 600g of cheese in one recipe?!? That’s a ridiculous amount. Not to mention expensive. So I stripped it back and made a few other substitutions according to what was in my pantry. The results were so yummy we didn’t end up with any leftovers. The texture of the sausage was great too, it didn’t fall apart when deep fried and had a nice consistency.

For 12 sausages you will need:

  • 200g fresh breadcrumbs
  • 300g grated cheese – I used a combo of Wensleydale, Cheddar and Emmental
  • 2 onions, blitzed to a pulp
  • 2 tbsp dried mixed herbs
  • 1 tsp veggie stock powder
  • salt and pepper (be generous with these)
  • 2 eggs
  • oil for deep frying
  1. Mix together everything apart from the oil until well combined.
  2. Squidge into 12 sausages or patties. Cover and leave to chill in the fridge for at least 2 hours.
  3. Heat the oil and fry the sausages for 5-6 mins until golden brown. You might need to do this in batches depending on the size of your pan.


Savoury Lentil Stew (v)

This was made for days like this. Cold days when you’re tired and in need of warming from the inside. After being away for a few days our house was a chilly 10 degrees when we got home so something filling and nutritious was in order.


This makes a huge amount of stew. I’m batch cooking ahead for Christmas visitors. Obviously reduce quantities if you have less mouths to feed…

For 12-16 portions you need 

  • 2 leeks, thinly sliced
  • 4 carrots peeled and cut into substantial chunks
  • 3 sticks celery, sliced
  • 1 swede peeled and cut into finger lengths
  • 1 tbsp olive oil
  • 1 cup each of brown, green and puy lentils
  • 1.75ml stock
  • 1 tbsp each soya sauce, mushroom ketchup and veggie Worcester sauce
  • 2 tsp mixed dried herbs
  1. Begin by sweating the vegetables in the oil.
  2. Add the lentils and stock. Bring to the boil and boil rapidly for 10 mins.
  3. Add the remaining seasonings and reduce the heat to minimal. Simmer without a lid for 45-60 mins until the lentils are tender. Add more water if necessary. You want the stock to be mostly absorbed so the final stew isn’t too wet.
  4. Season to taste and serve with mashed spuds and braised red cabbage. Utter comfort food heaven on a plate. It freezes well and also makes a good base for shepherd’s pie.

Macaroni Cheese

I made this at the request of Fuz’s mum. Apparently it was delicious. No idea why it was so good, fingers crossed I can repeat it with this recipe and the next time I make it!

For 4-6 portions you need

  • 250g macaroni, cooked to al dente
  • 600ml semi skimmed milk
  • 40g plain flour
  • 40g butter
  • 1 tsp mustard powder
  • 250g strong cheddar (I used McLelland’s Seriously Strong Vintage Cheddar in case that makes a difference Helen!)
  • ½ cup fresh breadcrumbs (about 2 slices)
  • 2 handfuls fresh parmesan, grated
  • Salt and pepper to taste
  1. Pre-heat the oven to 200 degrees. Cook the pasta, draining well once cooked.
  2. Place the milk, butter and flour in a pan and slowly bring to the boil, using a whisk stir to ensure no lumps.
  3. Remove the sauce from the heat and add the mustard powder and 2/3 of the cheese. Mix well and season to taste.
  4. Mix the pasta into the sauce and tip into an oven proof dish. Mix the remaining cheddar into the breadcrumbs and scatter over the top. Finish by sprinkling over the parmesan.
  5. Bake in the oven for 20 mins until golden brown and bubbling. Delicious comfort food!