10 GREAT GO-TO DISHES

Sausages with sage & butternut, p48

Pea & coriander soup with chorizo, p48

Sausages with sage & butternut squash

This freezes really well either as a whole or individual portions – defrost overnight in the fridge then heat until piping hot.

■ Serves 4 ■ Prep 15

■ Cook 40 mins FREEZABLE

8 pork sausages, skinned
small bunch of sage
pinch of chilli flakes
olive oil
1 large onion, roughly chopped
1 butternut squash, cut into 2cm chunks
750ml chicken stock

1 Put the sausagemeat in a bowl and add 2 tbsp chopped sage, a pinch of chilli flakes and some seasoning. Roll into walnut-sized balls then brown all over in a pan with a little olive oil. Scoop out and set aside, then add the onion and cook until softened.

2 Add the squash and cook until just starting to turn golden, then return the meatballs to the pan with the stock and simmer until the squash is tender. Fry a few more sage leaves until crisp then top the dish with them.

PER SERVING 465 kcals, fat 27g, saturates 10g, carbs 33g, fibre 8g, protein 22g, salt 3g