Sausage, candy potato and mustard traybake
Serves 4
- 2 sprigs rosemary
- 2tbsp olive oil
- 8 pork sausages
- 500g Brussels sprouts, halved
Dressing:
- 1tbsp wholegrain mustard
- Juice 1 lemon
- 1 garlic clove, finely grated
- Pinch of salt
- Pinch of black pepper
Preheat the oven to 220°C/ 200°C fan.
Unfold the candy potatoes, crimson onions and rosemary over a big baking tray with a rim. Drizzle with the olive oil and toss collectively to coat, then lay the sausages on prime.
Bake for 20 minutes till the candy potatoes are beginning to soften. Take away from the oven and add the Brussels sprouts, utilizing a steel spatula to combine them into the greens on the tray. Flip the sausages over and return the tray to the oven for an extra 20 to half-hour till the veg is golden and the sausages are browned.
Mix the dressing elements in a jam jar, screw on the lid and shake. Pour over the contents of the tray and serve.
For vegetarians, swap the pork sausages for frozen vegetarian sausages. As they want much less time to cook dinner, add to the tray within the ultimate quarter-hour of cooking, flipping them over midway by.
Hen caprese burgers
Serves 4
- 4 skinless hen breasts
- 50g plain flour
- 1tsp dried oregano
- 1 egg
- 75g panko breadcrumbs
- 2tbsp olive oil
- Salt and freshly floor black pepper
To serve:
- 125g ball mozzarella cheese, drained
- 4 heaped tsp basil pesto
- 4 medium tomatoes, sliced
- Handful recent rocket
- 4 ciabatta rolls, halved
Preheat the oven to 220°C/200°C fan and line a big baking tray with baking paper.
Take a big piece of baking paper, place a hen breast on the left half of the paper and fold the correct half of the paper excessive.
Whack the hen with the top of a rolling pin till it’s a fair thickness throughout. Set this hen breast apart and repeat with the remaining hen. Reduce every breast in half so you may have eight smaller items in complete.
Take three broad, shallow dishes. In a single, combine the flour, dried oregano, a pinch of salt and a pinch of floor black pepper. Within the second dish, combine the egg with a pinch of salt. Within the third dish, place the panko breadcrumbs.
Dip every hen piece within the flour, the egg and at last the breadcrumbs, shaking off the surplus. Place on to the lined baking tray, spacing them just a few centimetres aside. Drizzle with half of the oil, then flip them throughout and drizzle with the remaining oil.
Bake for 25 to half-hour, flipping them over midway by, till golden and crisp.
Reduce the mozzarella into eight slices and place one slice on to every piece of hen. Return to the oven for 5 minutes in order that the cheese can soften. Take away from the oven and prime every bit of hen with a little bit pesto. Serve within the ciabatta rolls with the tomatoes and rocket.
Baked ricotta and strawberry cheesecake
Serves 8-10
For the bottom:
Preheat the oven to 200°C/180°C fan. Use a number of the melted butter to grease the perimeters of an 18cm springform cake tin.
Combine all the base elements collectively in a medium bowl. Tip into the cake tin and press down into a fair layer. Bake for six to eight minutes till golden, then take away from the oven and put aside.
Flip the oven right down to 160°C/140°C fan.
Sandwich the ricotta cheese between 4 layers of kitchen paper, patting it right down to kind a flat circle (this removes extra moisture).
Uncover and tip into a big bowl, then add the cream cheese and use a whisk to stir till easy. Combine within the sugar and cornflour, adopted by the eggs, lemon zest and juice, and vanilla.
Pour the cheesecake filling over the baked crust and place the tin on to a baking tray. Bake for 50 to 60 minutes till the sides are set and the center has a slight wobble. Rigorously slide a knife across the outer fringe of the baked cheesecake, then put aside to chill fully.
In the meantime, make the strawberry topping. Tip 100g of the strawberries right into a meals processor with the honey and blitz to a easy purée. Reduce the remaining strawberries into quarters and place in a medium-sized bowl. Add the purée and stir to coat.
Reduce the cooled cheesecake into wedges and serve with the strawberry topping spooned over.
Really feel Good Meals by Joe Wicks is out now, from HQ, at £20
