Smoky Sausage and Bean One Pot

This is a great weekend breakfast or brunch recipe with some buttered bread or toast and makes a nice change from a greasier fry up, pancakes or whatever your usual fodder is.

I've experimented with this recipe and here I have used Heck Chicken Chipolatas which are 99 calories for two, but have also used with ordinary pork chipolatas (delicious) and if you're vegetarian or even vegan you could make this with some Quorn or other veggie sausages too - a great all rounder.

A portion of the below comes in at 416 calories and the below serves three adult portions (or in our case two adults and two small people).

I use chipotle paste to inject a lovely smoky flavour here as well as a fresh green chilli for some heat - omit the chilli if you're not keen on spice.

Smoky Sausage and Bean One Pot

Here's how:

• 12 Heck Chicken Chipolatas
• 1/2 tin baked beans (I use Heinz)
• 1 tin red kidney beans
• 1 carrot
• 1 tin chopped tomatoes
• 2 shallots
• 1 garlic clove
• 1 green chilli
• Spray of fry light spray

You can grill the sausages if you prefer - but I throw them into the pan, skillet or wok I'm using first to cook through, then remove from the pan.

Whilst the sausages are cooking I prepare everything else. Firstly mince the garlic, finely dice the onion and slice the chilli. Peel and grate the carrot (this is to give the sauce an extra veggie goodness without small people realising!). 

Once the sausages are out of the pan; add the shallots, chilli and garlic and saute until soft. 

Now add the tomatoes and carrot and season. Allow to cook out for five minutes.

Now add all of the beans, and the chipotle paste and cook for a further few minutes. 

Return the sausages to the pan and cook for a further ten minutes until the sauce is bubbling away and smells beautifully smoky.

Serve with sliced bread and butter. Enjoy!

Heinz Chilli Sauce Off: Gourmet Seafood Burger

DISCLAIMER: GUEST POST BY: Daniel Cheung

Me with Lisa Faulkner

At the end of October I was invited by my sister, Bistro Becs and the people from Heinz Chilli Sauces to take part in a 'Sauce Off' challenge; a cookery contest amongst foodie journalists and bloggers to create and cook a delicious and innovative dish using one of the five Heinz Chilli Sauces (Fiery Sriracha, Jerk BBQ, Peri Peri, Sweet Chilli and Hot Pepper) at L'Atelier des Chefs on Wigmore Street. What's more the evening was hosted and judged by TV cook and personality Lisa Faulkner. 

As the sauces are supposed to represent various personality traits, it was a must for me to use the Fiery Sriracha being as I am hot and fiery myself and whilst I had time to think up a dish, it was a busy work time for me so I hadn't had time to practise at home prior to the event.

After careful consideration my dish was selected, a gourmet seafood burger comprising prawns, scallops and salmon and a generous helping of the Fiery Sriracha sauce - I also added a bit of the Sweet Chilli to the brioche buns too and the finish was great. 

Heinz Chilli Sauce Gourmet Seafood Burger

We had 45 minutes to cook and then the lovely Lisa tasted all of the dishes and made her decision. We then sat down as a group and tucked into each other's dishes too with a glass or two of wine - lovely. Stand-out dishes on the evening included Eat Cook Explore's Spicy Crab dish which was announced, unsurprisingly as the winner but I also loved Big Spud's Jerked Halloumi Kebabs too - and there was some other great dishes - also I got photobombed by William from Gogglebox who was also taking part! 

Not just that but it was a really fun evening and I realised that cooking competitively can be more than a little stressful, as can cooking to a time limit! Was also great meeting lots of nice blogger sorts such as the above as well as Jo Eats London, Rock N Roller Baby, Circus Mum, Chloe Pierre,  London Unattached, and Secret Temple not to mention a lovely lady from The Sun.

When I sat down with Lisa to taste and give her comments to me, she was complimentary about the flavours and presentation of the dish - and whilst I wasn't one of the winners I was chuffed she liked the burger and I thought it was frankly delicious!

Here's how:

(Makes x4 burgers)

• 1 pack prawns
• 8 large scallops 
• 2 fillets salmon
• 6 spring onions
• 2 cloves garlic
• Thumbnail of fresh ginger
• Handful of coriander leaves
• 1 red chilli
• 1 lime
• Panko Breadcrumbs
• Heinz Fiery Sriracha Sauce
• 2 tbsp rapeseed oil
• x4 Brioche Buns
• Heinz Sweet Chilli Sauce
• Gherkins

Firstly pre-heat the oven to 180 degrees.

Now roughly chop the sping onions, garlic, chilli and coriander and place into a bowl. Peel and grate in the ginger too. 

Now roughly chop the prawns, scallops and flake in the salmon, add the juice of a whole lime and a  generous tablespoon of Fiery Sriracha Sauce and 3 tbsp panko breadcrumbs and use a wooden spoon to combine. Once fully mixed, use your hands to mould into four rounds and pat down into even sized tight patty's. 

Now add the rapeseed oil to a pan and get on a high heat, before placing each patty in and frying for 4 minutes, then turning over and doing the same on the other side. Now place onto a baking tray and place into the oven for a further 8-10 minutes until cooked through.

In the meantime, dry fry the brioche buns in a griddle pan, then place onto a plate. Add a teaspoon of the Sweet Chilli Sauce onto the bottom bun and once the burgers are ready place on top, and then add a gherkin, halved on top. Voila - enjoy!