THE SAUSAGES

Cook on the BBQ being careful not to pierce the skin or overcook! Pop in a finger bap with mustard and tomato sauce – simple and a great favourite with children.

Alternatively try this recipe for a great summer dish;

Baked Beef Sausages with lentils

• 1 pack of sausages (8 per bag)
• 2 red peppers cut into wedges
• 1 red pepper cut into chunks
• 3 tomatoes cut into chunks (or a tin of tomatoes)
• 3 bay leaves
• 2 sprigs of thyme, sage, or rosemary, or a mix
• 1 tbsp of olive oil
• 1 tbsp of basalmic vinegar and 1 tbsp of worcester sauce
• 600ml of stock or red wine (only use 500ml if you are using a tin of tomatoes)
• 200g of lentils soaked for a minimum of 2 hours

Put the sausages into a roasting tin together with the peppers, onion, tomatoes and herbs, drizzle with the olive oil, basalmic vinegar and worcester sauce. Bake in the oven for 30 mins at 190c. After this time add the lentils, stock and some seasoning, mix together and pop back in the oven for a further 30 mins, or until the lentils are tender and most of the stockhas been absorbed. We like this with steamed french beans tossed in olive oil, crushed garlic and a tbsp of basalmic vinegar.