slow cooked sausage casserole (Adam Handling)

for 6

• 9 sausages (any good sausages – can be more than 1 type e.g. chorizo, Italian)
• Extra virgin olive oil
• 1 white onion, sliced
• 1 red chilli, finely chopped
• 7 garlic cloves, peeled and smashed
• 1 bunch picked thyme
• 5 fresh tomatoes, peeled
• 2 tins chopped tomatoes
• 500ml chicken stock
• 2 tins mixed beans
• 1 tablespoon smoked paprika
• 1 pinch table salt
• 1 pinch black pepper

To finish

• 50ml soy sauce
• 50ml rice wine vinegar
• 1tbsp caster sugar
• 1 bunch fresh parsley

Method

Preheat the oven to 250°C and roast the sausages for 5 minutes. Pan fry the onions, garlic, chilli and thyme in olive oil, until golden. Add rock salt to release the moisture from the onions. Add the tomatoes and chicken stock and bring to the boil. Once boiled, add the roasted sausages and mixed beans. Season with paprika, salt and black pepper. Transfer the mixture to the slow cooker and let it sit on medium heat for approximately 4-5 hours or until it thickens. In a separate bowl, mix the soy sauce with the vinegar and sugar. Take the casserole off the heat and add the soy sauce mixture, to give the casserole a sweet and sour flavouring. Finish with chopped fresh parsley.

korean crispy chicken (Adam Handling)

for 5

FOR THE STICKY SAUCE

• 30g unsalted butter
• 1 onion, finely chopped
• 30g grated ginger
• 110g white sugar
• 50ml soy sauce
• 50g Gochujang
• 50ml rice vinegar

FOR THE CHICKEN

• 500g deboned chicken thighs, cut into pieces (leave the skin on)
• ½ tablespoon black pepper
• 50ml soy sauce
• 70g potato starch (N.B. can use corn flour or tapioca flour)

FOR THE GARNISH

• Fresh coriander leaves (optional)
• Fresh lime

Method

For the sauce, melt the butter in a saucepan. Add the onion and ginger and cook on a medium heat for 5 minutes, or until they’re softened. Pour in the sugar and dissolve. Add the Gochujang, vinegar and soy sauce. Cook for about 10 minutes on a low heat, until the liquid has reduced. You want to achieve a spicy, sticky sauce.

For the chicken, add the pepper and soy sauce to the chicken and leave to marinate for a few hours (it’s not essential but it adds to the overall depth of flavour).

Cover the chicken in the potato starch, this will ensure a crispy texture. Fry the meat in a hot pan of oil. Remove almost all of the chicken and add 2 large tablespoons of sauce to the pan. Stir the sauce – the small amount of oil should loosen the sauce. Add the chicken and stir until all the pieces are evenly covered in sauce.

For serving, arrange the sticky chicken on a plate and serve with some fresh coriander leaves scattered on the top and lime wedges on the side.