A favourite dish can be as comforting as a big cuddle. From sausage rolls and shepherd’s pie to coronation chicken and 1980s hit Arctic roll, there’s sure to be a recipe in our top 10 that brings back fond memories
Stilton, date & walnut sausage rolls
Who doesn’t love a sausage roll? These take a classic recipe and give it a oh-so interesting twist
Makes 24 Prep time 30 mins, plus chilling Cooking time 25 mins
• 50g walnut halves
• 500g puff pastry, chilled
• Plain flour for dusting
• 350-400g pork sausagemeat (or 6 good-quality, free-range pork sausages, such as Cumberland, skins removed)
• 150g Stilton, rind removed and crumbled
• 100g (about 5) pitted medjool dates, coarsely chopped
• 2 tbsp freshly chopped flat-leaf parsley
• 1 medium free-range egg, lightly beaten
• Butter for greasing
1 Heat the oven to 200°C/fan 180°C/gas 6. Spread out the walnuts on a baking tray and toast for 6 mins. Remove and leave to cool, then coarsely chop.
2 Roll out the pastry on a lightly floured surface to a 40cm x 26cm rectangle, then cut in half lengthways to make two long strips.
3 Put the sausagemeat, walnuts, Stilton, dates and parsley in a bowl, then mix together with your hands. Divide the mixture in half and shape each half on a sheet of clingfilm to make 2 long sausage shapes the same length as your pastry. 4 Lay 1 sausage down the centre of each piece of pastry, brush 1 edge of the pastry with beaten egg, fold over the pastry and press the edges together to seal. Mark along the edge with the tines of a fork. Cut each strip across to make 12 rolls or chill, spaced slightly apart, on buttered baking sheets, loosely covered with clingfilm, until ready to bake.
5 Brush with more beaten egg and bake for 15-20 mins until puffed and golden brown. Serve warm.
Per serving 169kcals, 11.1g fat (5g saturated), 5.5g protein, 11.2g carbs (2.7g sugars), 0.5g salt, 0.9g fibre
Grilled gammon steaks with peas, herb hollandaise & poached eggs
Gammon with egg is a classic combination. Here we’ve given it a reboot with honey-mustard glaze and buttery chive hollandaise
Serves 4 Prep time 20 mins Cooking time 40 mins
• 1 tsp English mustard
• 1 tbsp clear honey
• 2 tbsp olive oil
• 4 British free-range gammon steaks
• 15g butter
• 1 banana shallot, finely chopped
• 320g peas (use frozen if out of season) • Glug of dry white wine
• 2 baby gem lettuces, halved or quartered len
