Cupboard love

Sausage and mozzarella gnocchi bake

Serves 2 (or 4 with a side salad)
Hands-on time 20 min
Oven time 40 min

• 6 outdoor-reared herby
sausages

• 2 tbsp olive oil, plus an
extra dash

• 4 garlic cloves, finely sliced

• 500ml passata

• 500g pack gnocchi

• ½ bunch basil, leaves picked

• 125g ball mozzarella, torn into
pieces

1Heat the oven to 180ºC fan/gas 6. Put the sausages in a large oven dish and cook in the oven for 15 minutes. Meanwhile, heat the 2 tbsp oil in a pan over a medium heat, add the garlic, then cook until just soft. Pour in the passata, season with salt and simmer for 10 minutes.

2Heat a dash of oil in a large frying pan, then fry the gnocchi until crisp, tossing every now and then to get even colouring.

3Roughly tear most of the basil (reserving some leaves), then stir into the sauce. Slice the cooked sausages into pieces roughly the same size as the gnocchi, then add along with the gnocchi. Stir, season with salt and pepper, then pour into the dish and top with the mozzarella. Bake for 25 minutes, then leave to sit for 5 minutes, scatter with the reserved basil and serve.

Per serving (for 4) 632kcals, 34g fat (13g saturated), 25g protein, 50g carbs (11g sugars), 2.7g salt, 6.1g fibre

Potato tagine with baked halloumi

Serves 4
Hands-on time 15 min
Oven time 45 min

• 2 tbsp vegetable oil

• 2 onions, sliced

• 6 garlic cloves, finely sliced

• 1 green pepper, sliced

• 1 cinnamon stick

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp chilli powder

• 150g pitted green olives

• 2 preserved lemons, pips removed, roughly chopped

• 400g tin chickpeas

• 800g waxy potatoes, washed and cut into 1cm slices

• 300ml vegetable stock

• 250g block halloumi

• ½ bunch chopped coriander

1Heat the oven to 180°C fan/gas 6. Heat the oil in a large shallow ovenproof casserole or pan and fry the onions for 5 minutes. Add the garlic, green pepper and spices, then fry for another 5 minutes. Stir in the olives, preserved lemons and chickpe