Tag Archives: sausages

A delicious Sausage Stew

This is a recipe for a delicious, nutritious, easy and cheap sausage stew which is just the job for warming you up on a chilly day.  This recipe serves 6 easily and uses storecupboard ingredients.  If, as in my case, there are only 2 or 3 of you, eat the stew with the sausages on day one, then eat the rest the next day either on its own with bread and cheese or add some lamb chops, chicken legs or bits of black pudding.


1 x large saucepan or casserole dish suitable for the hob
1 x chopping board
1 x vegetable peeler

a little oil
8 good sausages
1 medium onion – chopped
1 small swede or half a big one – peeled & cubed
3 medium parsnips – peeled & cubed
3 medium carrots – chopped into chunks
2 medium potatoes – chopped into chunks (I leave the skins on)
1 can of chopped tomatoes
1 pint of stock – I made half beef and half chicken
1 heaped tablespoon of tomato puree
1 tablespoon mixed herbs
1 flat tablespoon paprika
1 tin of baked beans
seasoning to taste

Heat the oil in a saucepan
Add the sausages and cooked until nicely browned
Add the onions and soften a little, adding a bit more oil if necessary
Add all the other ingredients except the baked beans
Cook on a low heat until the vegetables have softened, stirring occasionally (probably about ½ hour to 40 minutes)
Add the baked beans and cook for a further five minutes
Serve in big bowls


Filed under Food, Leftovers, Recipes, Seasonal, Storecupboard

Yorkshire Pudding, Toad in the Hole and Meringues

Toad in the Hole is a lovely dish; filling, tasty, nutritious and very simple to make.  Yet again, you will be using storecupboard ingredients, making a basic Yorkshire pudding mixture with added sausages.  The only problem is that you are then left with one egg white at the end.  I therefore increase the mixture slightly so as to be left with two egg whites which can be made into meringues ready for tomorrow’s pudding.

Incidentally, my grandmother (who was from Lancashire) used to make sweet Yorkshire Pud.  Add 2oz white sugar in with the flour and then sprinkle the baked pud with sugar just before serving.  Has anyone else come across this?

I will give you the standard Yorkshire Pudding recipe with the increased quantities in brackets.
All recipes serve 4 unless otherwise stated.


1 x large bowl
1 x measuring jug
1 x whisk or hand blender or food mixer

4 oz / 120g plain white flour (5 ½ oz/160g)
½ tsp salt
2 whole eggs + 1 egg yolk (2 whole eggs + 2 egg yolks)
¼ pint / 5 floz milk (6floz)
¼ pint / 5 floz water (7floz)
a little oil for greasing

Pre-heat the oven to 220 / 425 / 7
Put the flour and salt in a large bowl and make a well in the centre
Beat in the eggs and egg yolks to form a thick paste
Gradually whisk in the liquid until the batter achieves the consistency of thick cream
Leave to stand for at least 20 minutes
Place a roasting tin with the oil in it in the oven until a drop of batter sizzles in it
Pour the batter into the tin and bake for about 25 minutes or until it is well puffed up and golden brown

Toad in the hole - portionTOAD IN THE HOLE

1 x large ovenproof dish
1 x large bowl
1 x measuring jug
1 x whisk or hand blender or food mixer

1 quantity of Yorkshire Pudding batter
8 good sausages

Preheat the oven to 220 / 425/ 7
Place the sausages in the dish and place in the oven for about 15 minutes until browning nicely
Remove from the oven and drain off any excess fat.
Quickly pour on the batter and return the dish to the oven
Cook for about 25 minutes until the batter is puffed up and golden brown.

Serve with dark green vegetables.  I really like Savoy Cabbage with a rich gravy to which you have added a dessertspoonful of redcurrant or cranberry jelly.


1 x medium bowl
1 x baking sheet
greaseproof paper to cover the baking sheet
1 x electric mixer

2 egg whites
3 ½ oz / 100g caster sugar (ordinary sugar will work but the texture will be slightly coarser)

Pre-heat the oven to 100 / 200 / ¼
Whisk the egg whites until they form soft peaks (and look like shaving foam)
Whisk in half the sugar
Fold in the rest of the sugar with a metal spoon
Put the greaseproof paper on the baking sheet
Put 8 blobs of the mixture equally on the baking sheet
Bake for 1 ½ – 2 hours or until the meringues are dry and crispy
When completely cold, sandwich together with whipped cream
Add some fruit to turn them into health food


Filed under Food, Nutrition & Sensible Eating, Recipes, Storecupboard

Banksy: in which The Wartime Housewife demonstrates herself to be Thoroughly Modern

On Wednesday I am delighted to report that I had certain preconceptions completely overturned.

Mr de Worde is very keen on the works of Banksy who most people would describe as a ‘graffiti artist’.  I have seen several of his pieces and, whilst appreciating them for their execution, wit and political content, they didn’t excite me to any significant degree.

My own taste in art is somewhat conservative, and my knowledge of contemporary art is regrettably limited, although I have often been moved by the most unexpected works, simply because they touch something at the most visceral level and, most importantly, because they’re good.

Banksy The queue 21.08.09
Mr de Worde and I set off at 6am (ie the middle of the night) and headed to Bristol to see The Banksy Exhibition at Bristol City Museum.

The exhibition has received a huge amount of publicity for many reasons (not least of which is that Bristol City Council would very much like to have some very sharp words with Mr Banksy if only they could catch him) and we had been told to expect very long queues indeed.

We arrived in Bristol (which, incidentally is an absolutely delightful city and worthy of much further investigation) at just after 8am and joined the already massive queue, bought some large cups of tea and a local paper and sat down to wait.

The atmosphere was very jolly and the time seemed to pass remarkably quickly.  At 10am the gates opened and we moved forward, but didn’t actually gain entry until 10.30am, as they were very sensibly restricting numbers.

Banksy Drunk AngelWe filed into the first hall which contained the well known Ice Cream Van, but along the sides were the most exquisite white marble sculptures in a Classical style but depicting most un-Classical poses.

My favourite was an obviously drunk angel with a beer can in one hand, her stiletto heels in the other and a cigarette in her mouth. Another showed an angel with a paint can dropped firmly and dripping on her head, which I am sorely tempted to plagiarise shamelessly in my own garden.

We then went through into a low lit room which contained many of the more well-known pictures and installations, as well as a studio space which included scribbled notes, sketches and stencils of astonishing complexity.

There were paintings as big as rooms, and images that made you laugh out loud.  Pretty landscapes subtly altered, unsettling chimps in the House of Commons.  A manly portrait with goggly eyes and mostly set in  traditional, ornate gilt frames Banksy Americans in rickshaw.

And then there was the animatronics hall which made you giggle one moment and weep the next.  An elderly Tweety Pie was heartbreaking, a chimpanzee painting a landscape was subtly disturbing, a bank of terrariums (terraria?) containing pork products that wiggled about on rocks and stones had me clapping my hands like a child.

But the most breathtaking thing about it was the attention to detail; when the Painting Chimp blinked, his third eyelid came up, when he breathed, his chest expanded gently in several places.  Tweety Pie’s eyes moved so slowly that in order to see the whole sequence, you had to stand and look at it for a long time which proved to be unexpectedly uncomfortable.

Banksy Tweety Pie 2What struck me like a shaft of sunshine, was that this man is a consummate artist, his drawing and painting skills rival anyone you can think of and, when combined with the humour, intelligence and political awareness that he demonstrates in all his work, it would be churlish indeed to write him off as simply a graffiti artist.

It would take many pages to describe adequately all that we saw that day.  Suffice to say, that as I write, my heart is beating slightly faster.


Filed under Poetry, Literature, Music and Art