I’m over it. That’s right. I am over pretending we’ve had a real summer in London.
In fact, I’ve officially surrendered to Autumn and Winter. I’m wearing a woollen scarf as I type.
I just couldn’t go on living a lie any more – a lie that summer time was real.
So my salad spinner has taken a hiatus and my skillet has now got a permanent spot on my hate inducing induction cooker.
Eggs, sausage, potato, vegetables. What could be missing from your life?! When the weather turns nasty, it’s all about one pot bad boys.
Oh and don’t forget the chives, that wouldn’t be nice.
- 500g roseval potatoes, chopped
- 6 sausages (I used some leek and chive sausages, but you could use plain without compromising on flavour), cut into small chunks
- 1 small onion, diced
- 1 clove garlic, minced
- 2 whole sweetcorn, kernels removed
- 6 large leaves of cavolo nero (black cabbage), cut into strips
- Bunch of chives, finely chopped
- 6 large eggs
- 250ml semi-skimmed milk
- Olive oil
First to roast the potatoes. Preheat oven to 220°c. Place your chopped potatoes in a roasting tin, drizzle with olive oil and season generously. Roast for 30 minutes before turning the potatoes over and around the pan with a spoon, then pop them back in for a further 15 minutes. Voila – perfect spuds.
Turn the oven temperature down to 200°c.
Heat a couple of tablespoons of olive oil in a skillet or an oven proof frying pan and add your sausages. You’ll want to cook these for around 10 minutes or until thoroughly cooked through and nicely browned. Remove from the pan and set aside on some absorbent paper. Next throw the onion, garlic and corn into the skillet. Sauté on a medium heat for around 10 minutes until softened and flavoured from the juices and oil from the sausages. Add back to the skillet the sausages, roasted potatoes, cavolo nero and the chives. Season well and cook gently on a medium heat until the cabbage has wilted, around 5 minutes.
Meanwhile whisk the eggs together with the milk and some salt and pepper. Once the cabbage has wilted, take the skillet off the heat, pour over the egg mixture and sprinkle with chives. Cover with tin foil and bake in the oven for 20 minutes, then remove the tin foil and bake for a further 15-20 minutes until the eggs have puffed up and are firm to touch.
Cut into wedges and serve.
Makes enough for one 9″ skillet.