It’s really important to eat before heading out, or when you get to the pub, as it will help you enjoy your night with some food in you. Here are some recipes for you to cook up for you and your mates before a night on the town or heading to a party.
Sausage & Sweet Potato Frittata (serves 4)
- 454g pack of sausages
- 1 sweet potato thinly sliced
- 1 medium red onion, sliced
- 50g baby spinach leaves
- 8 large eggs
- Fry sausages until cooked and cut into slices
- Stir fry sweet potato and red onion for 10-12 minutes and then stir in the spinach for a few seconds. Return sausages to pan and preheat the grill.
- Beat eggs, season and pour into pan. Cook for 5 minutes, then place pan under grill until the top is lightly browned.
Salmon & Courgette Pasta (serves 4)
- 400g pasta
- 550g courgettes
- 300ml crème fraîche
- 120g smoked salmon trimmings
- 1 lemon
- Boil pasta for 8 minutes.
- Thinly slice the courgettes, then add to pasta and cook for a further 5 minutes.
- Drain pasta and courgettes, stir through the crème fraîche and salmon.
- Sprinkle with lemon juice and season.
Turkey Burgers (serves 4)
- 675g of turkey mince
- 1 small red onion chopped
- Small handful of thyme
- Tsp lime juice
- 2 sweet potatoes
- Preheat oven to 180ºC
- Mix ingredients together with 1tsbsp of olive oil. Cover and leave flavour to infuse
- Cut sweet potatoes into wedges and bake for 35 minutes
- Divide burger mixture into 8 burgers and fry for approximately 10 minutes
Goat’s Cheese and Spinach Pizza (serves 4)
- 2 small onions, sliced
- 1 pack of baby spinach
- 2 pizza bases
- 100g of goats
- 2 tomatoes
- Preheat oven to 220ºC
- Fry onions until soft and wilt the spinach
- Top the pizza bases with onions, spinach, crumbled goats cheese and tomatoes. Drizzle with olive oil and bake for 20-25 minutes.
Honey Roasted Vegetable Risotto (serves 4)
- 420g carrots
- 500g parsnips
- 1 tablespoon honey
- 1 onion chopped
- 300g risotto rice
- 1 vegetable stock cube
- 2 tablespoons chopped rosemary
- 40g parmesan
- Preheat oven to 220ºC
- Cut carrots and parsnips and toss with 1 tablespoon of olive oil and honey. Roast for 20-30 minutes.
- Meanwhile, fry the onion in a large deep frying pan until soft. Add rice and stir well to coat in the onion mixture.
- Make up 1 litre of stock and gradually ladle into the rice. Allow the rice to absorb each ladle, stirring continuously over a medium heat.
- When all the stock has been added, fold the cooked vegetables into the risotto with rosemary and Parmesan cheese.