Place new potatoes into a pan and boil until tender
Take ½ of the butter and place in a small bowl, add the chilli and thyme – press into the butter
Sieve the flour and icing sugar into a bowl. Make a well in the centre and pour in the oil, zest and 45ml/3tbsp water.
Pour the couscous into a bowl and add the lemon juice and 4 tablespoons of the GOOD OIL. Season and mix well till you have a bowlful that looks like the beach and smells like the summer.
Preheat Oven to 220oC/425oF/Gas Mark 8. Oil a medium sized baking tin. In a medium pan bring the vegetable stock to the boil.
Cook the onions, garlic and chilli in a frying pan for 3 minutes until softened but not coloured.
Meanwhile, squeeze all of the moisture out of the spinach and combine in a large bowl with the baked
In a small saucepan melt the butter and Fruisana over a gentle heat, remove from the heat and stir in the remaining ingredients.
Drop teaspoons of the mixture onto lightly greased baking trays, line
Preheat the oven to 180C/350F/Gas 4.
Place the sausages into a roasting tin and cook for 30 minutes or until the sausage is cooked and brown. Turn the sausages occasionally.
Preheat the oven to 200°C, 400°F, Gas Mark 6. Prick the potatoes and brush with oil. Sprinkle half with paprika and some with salt.
