
(One too many) Courgette Salad

Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com
Ingredients
Vegetable oil/leftover lard
Around 8 tomatoes
2 red onions
8 fat sausages
Salt & pepper
Tools
Chopping board
Knife
Large oven proof dish
Wooden spoon/tongs
Time
10m prep
40m cook
Level
Easy
Prep
Turn oven to 180C
Chop the tomatoes in half
Top and tail the onions and cut into quarters
Method
Place veggies into a large oven-proof dish, big enough that the veg are, ideally, one layer
Pour oil over the veg and seasoning and rub the oil in
Have the veggies in one flat layer
Place sausages on top
Put into the preheated oven
After about 15 minutes turn the sausages and squash them into the veg
Same again another 15 mintues later
The tomatoes should be getting squashy and really soft; if they are starting to go dark brown then turn the heat down – you want soft veg not burned veg
10 minutes more (so 40 minutes baking total) and your sausages should be golden and the veggies soft and caramelised (like in the picture)
Serve just as is, or with some green veg
Storage
Leave to cool down to room temperature
Place into a new, clean dish and either refrigerate or freeze
If you are going to re-heat, chop up the sausages to make it quicker and easier to
safely reheat
Keep for up to 3 days in the fridge
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com
I can’t be arsed with crossing and blanching and peeling tomatoes, so I love this trick I got from River Cottage: cut your toms into quarters, and take out the seeds, if you like. Then, like so, grate the tomato and voila! No skin!
So take your sad, energy packed tomatoes and add them to your sauce. Food waste averted!
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com
Ingredients
Olive oil
4 regular tomatoes
1/2 pack halloumi
1 clove garlic
Few spring onions
Salt & pepper
Chilli flakes (optional)
Flat leaf parsley (to taste – I like a lot, about 5g, but do yours to taste)
Pitta bread, to serve
Tools
Chopping board
Knife
Clean tea towel/kitchen paper
Frying pan
Slotted spoon/flipper
Wooden spoon
Plate
Toaster!
Optional tools
Garlic press
Measuring spoons
Time
10 minutes prep
20-30 minutes cook
Level
Simple
Prep
Chop the tomatoes into chunky pieces, discarding any grungy bits
Squash/crush/mince garlic
Chop halloumi into pieces similar size to tomaoes and dry on clean tea-towel/kitchen paper
Slice spring onion into rounds
If using, roughly chop a handful of parsley
Method
Heat 2 tablespoons of olive oil until warm
Add garlic and stir around for ONE MINUTE
Add tomatoes and stir and season; turn the heat down and cook through for about 20m until soft, stirring and squashing from time to time
When tomatoes are squidgy, scrape them out onto a plate
Pour in another tablespoon of oil into the frying pan and warm through
Place the halloumi into the pan and cook until golden on all sides, flipping around
When the halloumi is all cooked, return the tomatoes to the pan and, if using, the sliced spring onions and chilli and warm through for a couple of minutes
Toast pitta breads
Just before serving add parsley. check to see if you need more salt/pepper/chilli
Stuff into pitta breads. Devour.
Storage
Cold halloumi isn’t great, but it will keep for a few days, covered, in the fridge
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com
I love Heinz cream of tomato soup. You love Heinz cream of tomato soup. This isn’t anything like Heinz, it’s just different: it’s a bit chunky, it’s creamy and sweet and really filling. You can peel the tomatoes if you like, and it will make for a smoother soup, but I don’t mind a little texture/am lazy. I add a few chilli flakes, for fruitiness and spice.
Have this at home, have this at work and enjoy the flavour of a fresh tomato soup.
Chunky cream of tomato soup
Serves 2 for a filling lunch/4 small people
Ingredients
15g butter/1 tablespoon oil
1 onion
300g over-ripe tomatoes/1 tin whole plum tomatoes
1/2 tablespoon tomato puree
around 100g double/whipped cream
*1 teaspoon fresh/half a teaspoon dried oregano (optional)
1/2 teaspoon sugar (optional)
Salt & pepper
To serve
Chilli flakes (optional)
* so, about a 5cm stalk, leaves picked
Essential
Scales
Chopping board
Saucepan
Measuring jug
Sharp knife
Saucepan
Teaspoon
Immersion blender
Helpful
Measuring teaspoons
Time
10m prep
30m to cook
Level
Easy
Prep
Dice the onion
Chop the tomatoes into big pieces
If using fresh oregano, pick the leaves off the stalk
Method
Heat the oil in the saucepan
When warm, add the onion
Cook gently for about 10m. You want the onion to be see through and soft so it breaks easily when squashed with the back of a wooden spoon but NOT BROWNED!
Only when the onion is soft, add the tomatoes and tomato puree
Season and add tomato puree, oregano and sugar (if using)
If you have vine-ripened toms, pop the stalks into the pan. They have flavour, too!
Place lid on and turn the heat down so that it’s simmering/gently boiling rather than going too fast
After 20 minutes give it a good stir and smoosh any chunky bits with your spoon
Remove the tomato vines (if you added them)
Blend with your immersion blender! Keep going until it’s smooth-ish
You may have a few bits of skin; you can sieve it if you like…
Bring to the boil and serve, with a few chilli flakes
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com
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