It’s Farmhouse Breakfast Week this week, which we thought was a great chance to tell you all about the cooking (and eating) we do here at Future Roots.
We all know it’s really important to try and eat healthy food, but that’s much easier to say than do. So over the last few months Sarah from the Dorset Food and Health Trust has been coming out to the farm to teach us some good, wholesome recipes that are quick and easy to do. Wherever possible we tried to use produce from the farm, like our chicken’s eggs or our own sausages.
One of our favourite recipes from Sarah’s cookbook was the sausage and mushroom casserole, which everyone agreed was a great winter warmer. We loved it so much we thought we should share!
Sausage and Mushroom Casserole
Ingredients (Serves 1)
- 2 sausages
- 1 small onion, peeled and sliced
- 2oz (50g) mushrooms, wiped, peeled and cut into thick slices
- ½ stock cube dissolved in ¼ pint hot water
- Salt and pepper, to taste
- ½ teaspoon mustard, if liked (wholegrain gives a good flavour)
- 1 rounded teaspoon flour
- ½ teaspoon tomato purée
- Good pinch of dried sage or thyme or mixed herbs
- ½ tablespoon oil
Instructions
Grill the sausages until brown but not cooked through. Drain on kitchen paper.
Heat oil in saucepan and sweat the onions until soft but not brown. Add flour and stir well to mix. Add stock and stir well to begin to thicken. Add mushrooms and all seasonings. Bring to the boil and adjust thickness by adding more water or cider if necessary.
Place sausages in casserole dish and pour the sauce over the top. Cover with a lib or foil and cook for one hour in a pre-heated oven at 190°C, 375°F, Gas Mark 5.
Field 2 Fork
Cooking wholesome food with the Dorset Food and Health Trust is one part of Future Roots’ aim to show everyone how food gets from our fields on to a family’s plate. We also take young people to visit local food producers like Oxfords Bakery in Alweston and Honeybuns in Holwell.
