Low-carb comfort food at its best!

Coarse-ground pork sausages with a hint of sage; matched perfectly with buttery garlic peas & spinach. The sharp, tangy taste of feta ‘lifts’ the dish & freshens it; whilst retaining the all important ‘richness’, that lies at the heart of all comfort-food.

Quick, easy and ‘eat-in-an-armchairable’! Just perfect for those long autumn evenings with a chill in the air.

Slice your aubergine lengthways. Season well & glug on some good quality olive oil. Bake in the oven until soft & caramelised (40-ish mins). 10 minutes into the cooking time, put your sausages into an oven-dish and ‘loosen’ with a little oil to stop them sticking. Place in the moderate oven for half an hour.

Meanwhile, slice an onion & soften in butter until translucent. Add garlic and peas, plus a little water; and cook until the peas lose their resistance. I tend to stir in a stock cube for ‘warmth’ & background flavour, but this is not essential. Add some washed spinach and leave on the hob until wilted. At the very last minute, stir through some double-cream, season and crumble on the feta.

When the aubergine is cool enough to touch, add a slice of ham (or salami), then cheese, and roll into neat butterfly tongues. Place back in the oven for a few minutes to crisp the surface & melt the cheese.

Once all is cooked, pile onto a large plate & dig in! Make sure you prepare enough for everyone to have seconds!

Thanks for reading & bon ap!

Adam.