Morning guys! What a weekend! Saturday me and Mum had a chilled one, we were meant to be going to York but the weather wasn’t looking promising so we decided to stay in Sheffield, treat ourselves to a lunch out and a bit of cheeky shopping around town before we headed home for a night in, watching the voice. Sunday well, Sunday we were meant to be doing Nether Edge market, selling my chocolates but it snowed very heavy so we couldn’t get off the road, so decided to have a cleaning day and just chill about the house. Then Rob came over and we just chilled for the rest of the evening before bed. Monday was back to work and making all the chocolates for my stockists. I’m so so happy with how everything is going at the moment. Things really do seem to be moving in the right direction.
So today I’m sharing a super simple lunch or dinner dish, roasted potatoes, buttery cabbage, good old sausages with a poachy.
Ingredients – serves two
Sweet potatoes –
1 large sweet potato, peeled and diced
salt and pepper
half a pointed cabbage, finely sliced
1 tbsp olive oil
salt and pepper
4 97% sausges cut into 4
pan of boiling water
lug of apple cidre vinegar.
Preheat the oven to Gas mark 9.
Pop the potatoes into a roasting dish, season well and drizzle with oil.
Mix well and then pop in the oven for 45 minutes or until soft and golden.
Meanwhile fry the cabbage over a high heat until slightly charred and then turn down low to soften and keep warm.
Fry the sausages for about 15 minutes or until golden and cooked through/no longer pink inside.
Stir the pan of boiling water, crack in the poached eggs and poach for 4 minutes for runny yolks.
Divide the potatoes, sausages, cabbage and eggs between two bowls.