A firm family favourite as it’s such an easy dish to create and is so delicious that even the fussiest of kids love it! Perfect for scaling up and cooking more than you need, so you have leftovers for later in the week.
Preheat oven to 200°C / 180° Fan. Place your cherry tomatoes into a large, deep baking tray, along with the red onion and garlic. Drizzle generously with olive oil, mix well and put into the oven for approx. 20 minutes, or until your tomatoes are softened. Remove from the oven and add in all the remaining ingredients. Stir well and put back in the oven for another 30 – 40 minutes, stirring occasionally to ensure the rice doesn’t dry out or stick to the tray (add a touch more chicken stock if it needed). Enjoy with a warmed fresh loaf of organic, artisan bread (link to The Secret Bakery section) or make your own garlic bread with fresh garlic and butter.
This is a really tasty alternative to a Sunday roast and perfect for families with hungry, sausage-loving children. Easy to scale up to feed larger families or to make enough to last for a few days in the fridge. We serve ours with small, rosemary and olive oil roast potatoes.
Heat oven to 200° C Put the sausages on to a baking tray and into your hot oven. Turn occasionally and remove from the oven once nicely browned. Reduce oven temperature to 180°C. Put your onion, leeks in an oven proof casserole dish. Put your browned sausages in and add your chicken stock. In a small jug or bowl, mix your cornflour with the soy sauce until a smooth paste and add to the rest of the ingredients, along with your herbs and a good grinding of black pepper. Cover and put in the oven for 1 hour, stirring halfway through cooking. Ready to serve once the leeks and onion are soft and the sauce is lovely and thick. Serve with peas and roast potatoes.
We serve ours with small, Rosemary Roasties.