Sage-roasted baby carrots with hazelnut and oat crumble Serves: 4 Time: 40 mins Preheat the oven to 180˚C. Place 350g baby carrots in a roasting tray and sprinkle with a handful torn fresh sage leaves. Dot with butter and drizzle with a little olive oil. Season with salt and freshly ground black pepper to taste and roast in the oven until the carrots are sweet and tender, about 30 minutes. While the carrots are cooking, make the crumble topping by combining 60g cake flour, a pinch salt, 60g brown sugar, 30g instant oats, 60g melted butter and 50g roughly chopped hazelnuts in…

Sausage and bacon maize-meal breakfast bake Serves: 6 – 8 Time: 50 mins Preheat the oven to 180°C. Heat a large pan over low heat and add a glug of olive oil. Add 1 peeled and diced onion, 2 peeled and minced garlic cloves and a handful fresh, torn sage leaves. Fry until the onion is soft, 10 minutes. Increase the heat to medium, add 250g chopped streaky bacon and fry until the bacon is crisp, 10 minutes. Remove the onion mixture from the pan and set aside until needed. Add 8 pork sausages, fry until golden brown and remove…

The ultimate toasted cheese Serves: 4 Time: 15 mins Place 8 thick slices ciabatta bread on a cutting board and spread good quality shop-bought mayonnaise over each – this is the secret to a golden, delicious crunch! To assemble the sandwiches, spread a layer of Dijon mustard over 4 of the slices of bread on the non-mayo side (the mayo should be on the outside of each sandwich and the mustard on the inside). Fill the sandwiches with 2 – 3 slices thickly sliced Gruyère and add 2 crispy grilled streaky bacon rashers, if desired. Heat a pan over medium…