Curtis Stone makes the chicken version of his sausage rolls — an Australian specialty and childhood favorite — wrapped in flaky pastry, baked until golden brown and sprinkled with sesame seeds.
Spray skillet with nonstick cooking spray. Add the chicken sausage and sear on both sides. Add the remaining 1 cup of water, cover and reduce the heat to medium heat. Cook until the juices run ...
Preheat the oven to 200C/180C Fan/Gas 6. Tip the leeks, mushrooms, sausages, chicken and sweet potato into a large roasting tin. Mix through the olive oil, harissa and sea salt, then arrange the ...
lean chicken sausage, and the magic of cauliflower puree. (Relax, unless you have an unbelievably sophisticated palate, you won’t even taste the cauliflower).