So we have started the new year, and the festive season is over. We can all breathe easy again! I made it through the holidays in good health, and just as new year passed, I got a big old nasty cold! I think the whole country has a cold this week. So, I thought I’d share with you a recipe that I did for Kitchen Garden Magazine this month, on juicy pears. And this stuffing is perfect for enjoying under the covers on the couch, watching daytime TV, and generally feeling sorry for yourself….!

When its cold outside, and you’re stuck indoors, comforting food is the way forward, especially when you have a cold!
With sweet pear, and tangy leeks, it’s a delicious winter warming dish to try out. I use veggie sausages, but if you eat meat, try using free-range pork sausages. Serve as a side dish, or as a main.

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Pear, Leek and Veggie Sausage Stuffing

Serves 4

 

4 free range pork sausages, or 4 vegetarian sausages, chopped

2 slices of crusty organic bread

1 medium leek, chopped

1 pear, diced

1 small bunch of parsley

4 sage leaves

1 tbsp vintage red wine vinegar

1 tbsp cranberries

1 tbsp pumpkin seeds

pinch of chilli

1 egg

salt and pepper

olive oil

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In a large pan, gently fry the leek, pumpkin seeds and chopped sausage in a little olive oil for a few min. Add the vinegar, chilli seeds, cranberries, and chopped parsley, stir in.

Roughly chop or tear the bread into chunks, add to the pan and heat through.

Take off the heat and transfer into an ovenproof dish, mix in the egg, sage leaves, salt and pepper. Bake at 180 degrees for 20 min until golden.