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Get your fill; Feeling hungry? These easy dishes are great for even the most demanding of families.

Byline: Words: Octavia Lillywhite


Brilliant for using up leftover cooked sausages... but good enough to cook new ones for too Serves 4


200g tinned chopped tomatoes

1/2 tsp sugar

1 ciabatta, cut into 4 equal lengths and split horizontally

4 cooked sausages, sliced diagonally

1 buffalo mozzarella

(125-150g) sliced

Olive oil, for drizzling

Handful basil leaves

1. Preheat the oven to 220C/ Gas 7. Put the tomatoes in a saucepan over a medium heat, add the sugar and season with salt and pepper. Cook for 10 mins, until the sauce is reduced and thick. Remove from the heat and allow to cool slightly.

2. Place the ciabatta bases on a baking tray. Spread with the tomato sauce and top with the sliced sausages and mozzarella. Grind over some pepper, drizzle with a little olive oil and bake for 10 mins.

3. Lay the ciabatta tops on the baking tray too and return to the oven for a few minutes, until these slices are toasted and the cheese topping on the others is bubbling. To serve, lay some basil leaves on the bubbling mozzarella and top with the toasted ciabatta halves.


Make your melts into pizzas by topping both sides of the bread and leaving them open. Once cooled, they'll make a brilliant addition to a picnic.


Italian meets Indian and gets spiced up along the way Serves 4


500g minced beef or lamb

1 small onion, grated

55g fresh white breadcrumbs

3 tbsp chopped parsley

5 tbsp chopped coriander leaves

1 medium egg, lightly beaten

1 tsp ground cumin

1 tsp sweet paprika

1 red chilli deseeded and finely chopped

3 tbsp olive oil


2 tbsp olive oil

1 onion, finely diced

2 garlic cloves, sliced

1 tbsp grated root ginger

2 tsp ground cumin

1 tsp ground tumeric

1 tbsp tamarind paste

2 x 400g tins chopped tomatoes

1 tsp sugar

Coriander, to serve

1. Preheat the oven to 220C/Gas 7. Combine the minced meat, onion, breadcrumbs, parsley, coriander, egg, cumin, paprika and chilli and plenty of salt and pepper. Mix, then shape into small balls. Toss them in the olive oil and bake for 10-15 mins.

2. Meanwhile, for the sauce, heat the olive oil in a large heavy pan over a medium-low heat. Add the onion and cook, stirring occasionally, for 5 mins, or until it is translucent.

3. Add the garlic, ginger, cumin and tumeric, and fry, stirring, for 2 mins until fragrant. Add the tamarind, tomatoes, sugar, salt and a grinding of pepper. Cook, stirring frequently, for 10 mins.

4. Add the meatballs to the sauce and stir to coat them, then simmer gently for 10 mins. Scatter with coriander and serve


Tamarind is an African fruit: the paste is a key ingredient in Asian cooking, giving food a sour kick. Find it in supermarkets, or use a big squeeze of lime juice instead.


Channel a rustic vibe

Oven glove, PS12, Debenhams Pretty and practical.

Drainer, PS22, next Home Not the sort of product we usually file under 'pretty' but this is so sweet.

Jug, PS16, Cargo Understated chic.

Storage Jars, PS6 each, Matalan Prettier than a tatty teabag box.

Pudding bowl, PS5.99, zara Home We're loving this farm-style crockery.

nB: Recipes from: Feed Me Now!: Simple Food For All The Family, by Bill Granger (PS12.99, Quadrille Publishing). Photography by John Kernick.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2013 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Sep 1, 2013
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