![]() Brown the sausages for about 30 seconds on each side, then set the sausages aside. Heat 1 tablespoon of the ghee in a large pan or casserole dish over a medium heat. Step it up a level by steaming your cauliflower with six or more peeled cloves of garlic and then blending everything with a sprinkle of grated cheddar for added texture.ġ. The perfect side dish to soak up the cider sauce is our brilliant cauliflower mash. The best for this dish has to be the good old Savoy – the gravy from the stew clings to its textured leaves, but any cabbage will do. Protein-rich foods are best combined with less starchy vegetables for better digestion and with so many varieties available all year round, cabbage is an excellent choice. Look for gluten-free sausages which means you avoid wheat/rusk fillers and buy good, artisanal dry cider, not just for great flavour, but to escape all those added sugars. And, as with all the animal products we eat, we try to make sure that it is the best, naturally-reared meat, hormone and antibiotic-free and allowed to forage. When we choose pork products we make sure that it is uncured – that’s free from sodium nitrate or nitrite, traditional curing methods are fine. Click to watch us make this winter warmer!
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