Sounds peculiar I know. When I came home tonight after a week of attending lots of incredible London 2012 Paralympic events my fridge was a bit of a sorry sight.
Usually bursting with colour and choice the fridge consisted of a few ingredients that possibly would not even satisfy Ainsley Harriott and the Ready Steady Cook gang! So this is what I put together, and for my sister, my boyfriend it was something they both claimed was a triumph! It was really quite easy and lovely and comforting.
Try it and see!
6 chipolata sausages (ours were pork and free range from Waitrose)
5 tbsp Plain flour (heaped)
200ml Chicken stock
100ml milk (I used semi skimmed)
4 tsp Honey and Whisky Wholegrain Mustard (You can add these all separately ingredients)
50g Gruyère cheese (Leave a couple of pinches aside for to sprinkle on top)
100g Extra Mature Cheddar cheese
170g Double cream
100g Frozen peitis pois (you could also try adding any other green veg like courgette/broccoli/spinach)
350g Pasta (I used amori but you can use any of your choice)
Salt and Pepper (add to taste)
1. Grill the sausages till golden brown, put aside to cool and then chop into chunks
2. Bring some salted water to the boil and add the pasta (cook for the recommended time on the packet or just taste test it as you go!). Drain the pasta and set aside
3. You can either do this after the pasta or prepare the ingredients before and make whilst the pasta is cooking. Make a roux from melting the butter in a pan on a medium heat and whisking in 3 tbsp on flour gradually so it becomes paste like.
4. Add half the chicken stock and whisk till thoroughly mixed through.
5. Add the whisky, mustard, milk, cheese, salt and pepper then continue to whisk till it is fully combined and heated through (don’t let this boil!)
6. Add the petit pois and gently heat through till the peas are cooked
7. Add the pasta and sausages to the sauce
8. Pour in the cream and mix well so that all the pasta and ingredients are covered in sauce! Add more salt and pepper if needed!
9. Dish up and sprinkle some of the Gruyère on top before serving