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Autumn Cookbook

Welcome to the Gaz & Babs Autumn Cook Book - a cookbook by listeners for the listeners.
 
We're fed up of cooking the same dishes week in week out. We all have our staple dinners that we always seem to cook, and hopefully here we can give you some simple easy-to-cook recipes written by you guys.

Now we want you to share your Heart Warmers with us. What's your favourite meal to get you through the chilly weather? 

We start with Gaz’s 'Good ol’ toad in the hole 2 ways!' (Serves 2)

Ingredients:

• Olive oil
• 4 large sausages- I like Lincolnshire or apple flavored
• 2 sprigs of rosemary
• 1 large red onion sliced

• 1 clove of garlic finely sliced
• 1 knob of butter
• 3 tablespoons balsamic vinegar
• 1 vegetable stock cube

For the batter- make sure its all equal measures!...
- 1 cup of milk
- 1 cup full of eggs
- Pinch of salt
- 1 cup of plain flour

Get your oven on roasting hot and put a small snug roasting tin in it to get the oil really hot. The oil needs to be about 1 cm deep in the tin.
Mix up your batter till smooth and bung it in the fridge.
When the oil is hot, bung in sausages and cook until they start to color slightly.
When they have,  pour in the batter mix and a few bits of rosemary to give it a great taste. It’ll take about 20 mins to cook

For the gravy: 
Fry off your onion and garlic on a low hear for about 5 mins then turn the heat up a bit and reduce the balsamic vinegar by about half. Now add a veg stock cube and a little water. Simmer it for a few mins to get a lush tangy gravy.

The best thing about this dish is you don’t have to do the whole fancy gravy thing or even the rosemary, if times tight just drown the toad in the hole with a can beans! Yum, Gaz

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Here's Babs' Spicy Chicken ratatouille One Pot Special! (Serves 4)

WARNING: You will need a slow cooker !!!!!


- 1 large aubergine or 2 medium
- 3 courgettes
- 4 or 5 carrotts
- 1 large red onion
- Garlic puree
- 1 can toms

Handful of new pots or lots of chunks of pots

- 1 can of mixed beans in a spicy tom sauce
- 1 large pack of chicken thighs
- 1 pinch of  chilli optional depending on how hot you like it !!

 
Method

Chop up all the veg into cubes, dice the onion and put into slow cooker.

Season chicken thighs and put in, cover with canned toms,

Add spicy mixed beans and pinch of chilli powder.

Give the whole thing a mix and turn the slow cooker on high !

It will take a good couple of hours or just leave it on auto when you leave work and the whole thing will simmer during the day and when you come in from work you’ll have a cracking tea !!

Brilliant !!

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Finola Tailor from Luton sent in her Smoked Haddock Au Gratin

- 2 large pieces of smoked haddock
- 1/4 pint of full fat milk
- 1/4 pint water
- 1/2 block grated cheese
- 6 large potatoes.
- 1/2 butter
- salt
- pepper

Method

Pre heat oven gas mark 5

Pour the water and milk into a saucepan 

Immerse the haddock, bring to the boil and then simmer for 5 mins.

Peel and chop pototes, bring to the boil and cook until soft.

Drain the liquid off the fish (keep the liquid from the fish) drain pototoes when cooked add butter and milk pepper and salt mash to a smooth consistancy.

Return the liquid to a pan and bring to the boil then simmer.

Add some of the cheese keep some back for topping and mix to a thicken the liquid Place the haddock into a pyrex dish at this stage your haddock should be flaky but in big chunks.

Pour the cheese sauce on top of the haddock.. spoon the mashed potato on top of the haddock smooth with a spoon so it is nice and flat then score with a fork sprinkle the rest of the cheese on top and put into the oven untill cheese had melted and the top of the potatoes are crispy brown.

Serve with sweetcorn and salad!

 

Got a recipe? Just let us know using the form below...

Here's a few of the recipes you sent in last year....

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