The ever popular Mary Berry will be among the among the amazing line up of celeb chefs entertaining audiences at this years BBC Good Food Show Scotland. The show runs from Friday 6th – Sunday 8th November at Glasgow’s SECC, and is expected to attract large crowds, all eager to see the countries favourite chefs in action. Mary’s TV career has spanned more than 4 decades and she has written over 40 best selling cooker books.
On Friday and Saturday Mary will be on stage with Paul Hollywood in the Supertheatre and on the interview stage with Lotte Duncan to answer the audience’s culinary questions. She’ll also be at the WHSmith stand signing copies of her books. Her latest book, Mary Berry’s Absolute Favourites was published in February this year and this marvelously comforting roast sausage and potato supper gives a flavour of the recipes to be found in the book.
Roast sausage and potato supper
This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. If you’re making this for young children, you can replace the wine with stock, if you prefer. Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage.
SERVES 4–6
2 tbsp olive oil
2 large onions, sliced lengthways into wedges
2 red peppers, deseeded and cut into large dice
2 garlic cloves, chopped
1 tbsp chopped thyme leaves
500g (1lb 2oz) baby new potatoes, unpeeled and halved
12 sausages, pricked with a fork
200ml (7fl oz) white wine
salt and freshly ground black pepper
1 Preheat the oven to 220°C/200°C fan/Gas 7.
2 Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.
3 Roast for about 30–35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further
20 minutes or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.
Extracted from Mary Berry’s Absolute Favourites by Mary Berry (BBC Books, hardback £25)
TICKET GIVEAWAY
BBC Good Food Show SECC
I have 2 tickets for to giveaway for this years show. To be in with a chance of winning ,leave the answer to the following question in the comments field on this post.
Tickets valid for entry Friday and Sunday and do not include entry to the Supertheatre.
What is the name of Mary Berry’s latest book.
Disclaimer. The tickets for the giveaway were supplied by Media Vision Interactive.