GRILL PAN RECIPES RECIPES

Steps:

• 1. Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch.
  2. Cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.
  3. Meanwhile, add a lug of oil to another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.
  4. Preheat the grill to medium. Add a splash of oil to a frying pan over a medium heat and fry the sage leaves until crisp. Remove and set aside. Add some more oil to the pan and sauté the onions for 5 minutes, then add the cranberries, cinnamon and a splash of water. Simmer for 10–15 minutes, stirring, until the onions are soft and the chutney has reduced. Add the ginger and vinegar and cook for 30 seconds. Season, then remove the cinnamon stick.
  5. Meanwhile, pop the sausages under the grill for 15 minutes, turning, until cooked. Serve with the mash, chutney and sage leaves.

Steps:

• 1. Trim and finely slice the chilli and spring onions. Peel, devein and butterfly the prawns. 2. Get yourself a large paella pan, casserole pan, wok or sturdy roasting tin. Place over a medium-high heat and pour in 3 tablespoons of oil. 3. Once hot, add the prawns and cook for a few minutes to allow them to colour, then sprinkle over the sliced chilli and spring onions. 4. Add the snow peas and give the pan a good shake, then add a splash of water. Pop a lid or some tin foil on top and let everything steam for 1 minute. Place a griddle pan on a medium heat to warm up. 5. Meanwhile, roughly chop the tomatoes. Remove the lid (or foil) from the pan and add the peas and tomatoes, then drain and add the beans. Stir everything together and simmer for 1 to 2 minutes, or until softened. Season to taste. 6. Pick and roughly chop the parsley leaves, discarding the stalks, then add to the pan with the juice from 1 lemon, adding a squeeze or two more, if needed. 7. Grill the bread on the hot griddle for 1 to 2 minutes on each side, or until nicely golden. Divide everything between 4 plates, then tuck in. This is delicious served with rice or couscous, if you prefer.