When I’m not developing recipes for others, writing blogs or cooking for the lovely Mr G, this is wha

Baker & Foodie Content Creator

Hi.

My name is Lee, welcome to my pages. I hope we can have fun together?

When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).

What is this all about? Great question. This site is about real cooking and baking, real recipes and real mistakes.

No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. Just me, whats happening, and whatever cameras or phone i have to hand .

There are many things that get under my bonnet and wiggle around, one of those is food waste. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. My mum used to say , “Waste not Want not” is that still a saying ?

For me, waste is not just about using up all the ingredients. What about leftover food? If i’m able , i hope to give ideas as to how to use up any leftovers too.

Be Brave

Cooking isn’t hard , neither is baking, its all about being brave and being ok with making mistakes

Smoky Sausage, Squash & Celeriac Bake

Smoky Sausage, Squash & Celeriac Bake

Lee Majhen-Todd

Having recipes that are an easy cook are a blessing when time is short and tummies are about to rumble.

 Sausages are a great protein, and with so many new flavours out there now, in supermarkets and in farmers markets, I think I can honestly say I’ve tried a lot of them.

 When they cook along with the squash, their juice mingles with the spices, the squash takes up all that delicious sauce, perfect to spoon over whatever else you’re serving with it.

Go on, give it a go and enjoy your sweet life! 

What You Need

  • 8 Caramelised Onion Sausages – See Tip Box

  • 2 Large Red Onions – Peeled and cut into quarters – See Tip Box

  • 1 large Butternut Squash – Peeled, seeds removed and cut up into slices with a thickness of around 2cm.

  • 1 Celeriac - Peeled and cut into 2cm slices

  • 2tbsp Olive Oil

  • 1 Bunch Fresh Parsley – Roughly chopped

  • 2tsp Smoked Paprika

  • 2tsp Ground Cumin

  • 2tbsp Tomato Puree

  • 2tbsp Harissa Paste

A pot of flavour

 How It’s Done

  • Heat oven up to 200c and find a large roasting tin.

  • Roughly chop the parsley and set it aside until needed at the end of cooking.

  • Place the sausages, butternut squash slices, sliced celeriac, quarters of red onion and all the rest of the ingredients into a large bowl and use hands to mix everything together, making sure that everything is well coated.

  • Empty everything into the oven tray, spreading it out.

  • Place the tray into the hot oven and cook for around 40-50 minutes or until the squash is soft with charred edges and the sausages are brown and piping hot in the centre - See Tip Box

  • Once everything is cooked, sprinkle the chopped parsley over the top and serve hot or warm

 

The sauce all mixed up

Tip Box

  •  Sausages – Using some strong flavours of sausage in this recipe will work really well. In the past I’ve used pepper, chilli, onion, sage and many more. Use what you love.

  • Onions – Red onions are my first preference, but if I’ve only the normal brown kind, I use those

  • Cooking - Every oven is different so adjust the cooking time accordingly.

 

Ready to eat straight from the pot.

 

Batch Cook & Freeze Ahead Slow Cooked Beef, Guinness and Red Wine Pie

Batch Cook & Freeze Ahead Slow Cooked Beef, Guinness and Red Wine Pie

Gingerbread Biscuits

Gingerbread Biscuits
0