Lamb and mint sausages

Lamb and mint are a classic flavour combination in these quick and easy sausages. Experiment with different meats and herbs until you find your perfect sausage!

Ingredients

• 450g/1lb lamb mince

• 450g/1lb beef mince

• 1½ tbsp honey

• 1 garlic clove, finely chopped

• 30g/1oz breadcrumbs

• 3 tbsp chopped fresh mint

• 1 tbsp chopped rosemary

• 1 free-range egg

• sea salt and freshly ground black pepper

• oil, for frying

Preparation method

1. Place all the ingredients except the oil in a large bowl and mix well with clean hands. Shape the mixture into about eight sausages.
2. Heat the oil in a wide pan and gently fry the sausages for 6-8 minutes or until cooked through.

By Polly Findlay, From The Hairy Bikers: Mums Know Best

Chicken leg tagine with prunes, apricots and roasted almonds

The warm flavours of cinnamon, dried fruits and chicken make this tagine a Moroccan classic.

Ingredients

• 2 medium onions, finely chopped

• 3-4 garlic cloves, finely chopped

• few sprigs fresh coriander, finely chopped

• ½ bunch fresh flatleaf parsley, finely chopped

• 4 tbsp olive oil

• ½ lemon, juice only

• salt and freshly ground black pepper

• 2 tsp ground ginger

• 5 tsp cinnamon

• ½ tsp ground turmeric

• 10 chicken legs, skinned, rinsed under cold running water and patted dry

• pinch saffron

• 1 chicken stock cube

• 150g/5½oz dried prunes

• 6 tbsp sugar

• 150g/5½oz dried apricots

• 100g/3½oz almonds, blanched, skinned and toasted

Preparation method

1. In a large bowl, mix half of the onion, half of the garlic, half of the coriander and half of the parsley. Add 2 tablespoons of the olive oil, the lemon juice, 1 teaspoon of the ginger, 1 teaspoon of cinnamon and the turmeric and season well with salt and freshly ground black pepper. Rub the chicken legs with the mixture to coat.
2. Cover the bowl with cling film and leave to marinade for 2-3 hours, or, for best results, overnight in the fridge.
3. Preheat the oven to 180C/350F/Gas 4.
4. Heat 1 tablespoon of olive oil in a frying pan. Fry the chicken on both sides until slightly brown and set aside.
5. Put the remaining olive oil, onion, garlic and 1 teaspoon of ginger into a tagine or into an ovenproof pot with a lid. Stir the mixture and place the chicken on top.
6. Heat the saffron in a dry pan and sprinkle it over the chicken. Sprinkle some freshly ground black pepper and 2 teaspoon cinnamon over the chicken and add a splash of water. Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander.
7. Bake in the oven with the lid on for about 1 hour, or until tender.
8. In a saucepan, cover the dried prunes with water and bring to the boil. Add half of the sugar and 1 teaspoon of cinnamon. Turn down the heat and let the prunes simmer until caramelised.
9. In another saucepan, cover the apricots with water and bring to the boil. Add the rest of the sugar and the rest of the cinnamon. Turn down the heat and let the apricots simmer until caramelised.
10. Check the tagine regularly, making sure that the sauce doesn’t dry.
11. To serve, garnish the tagine with the caramelised prunes and apricots and the toasted almonds.

By Nassira Jmil, From The Hairy Bikers: Mums Know Bes