I’ve been using the Campbell’s Breakfast Box regularly over the last few weeks. It’s been a really great inspiration for me. During the week of pancake day I made herby haggis sausage pancakes. They were delectable. This week I was really, really craving them. So, guess what I made.

You can use any sausages that you have hanging around but I found that these herby haggis sausages worked perfectly. With the vegetables, you could use whatever you find in your fridge. I used mushrooms and peppers because they were on offer. You could also use vegetarian sausages (T asked me to write that.)

Herby Haggis Sausage Pancakes

Put in your trolley

100g plain flour

1 large egg

300ml Soy milk

Low Cal cooking spray 

300g Campbells Herby Haggis Sausages 

400g of courgettes 

100g of mushrooms 

100g Chopped tomatoes with garlic/chilli/basil 

2 birdseye chillis

1tbsp Jerk Seasoning 

Step One

Take off the sausage casing and roughly chop. Fry in a saucepan with the mushrooms. Once browned/soft add the chopped tomatoes and chilli. Keep on a low heat and although to cook through. Add in a tbsp of jerk seasoning to add extra seasoning. I cooked mine until it was quite thick, but I’ll leave the consistency up to you.

Step Two

Sift the flour and add the salt. Put in a nutri-bullet/blender and add the egg and milk. Heat the low cal spray in a frying pan, pour the batter into the pan until it thinly coats the base. Cook over a medium heat for 30 seconds to a minute. Then flip! I made two and then popped the mixture on top but make as many as you like. Oh, and remember, keep a few for sweet pancakes.

Step Three

Once cooked – fill the pancakes with the mixture and devour. Sprinkle on feta if you so wish.

Numbers (If you’re bothered.)

These ended up being super healthy. If you still to the above it comes to under 400 cals and will keep you full till the evening. Nothing worse than getting up at 2am to munch on Malteasers. You could also add lots more vegetables; sweetcorn, peppers, peas. Think of this as a great way to use up things in your vegetable draw.

Recommended Reading

I’m going to suggest The Fire Within by Chris D’Lacey. I love this book so much and I’ve found recently reading books that bring back childhood memories really help to get rid of reading blocks. You can see my review of The Fire Within here. 

Herby Haggis Sausage Pancakes

Herby Haggis Sausage Pancakes

Ever have one of those days where toast won’t cut it? Me too. Instead I made a Vibrant Vegetable Biriyani Brunch.
This recipe is for the days where I’m only craving leftover takeaway but it’s not possible. Oh, and I’m trying to be a little healthier. This recipe is made with all cupboard ingredients so you should be able to whip this together. Plus, if you’re missing the nuts/raisins it won’t taste quite as good but it’s still delicious. I have also eaten this cold for lunch (minus the egg) with cold chicken and it weasels delicious if you’re looking for a speedy lunch option!

Put In Your Trolley

Serves 4

250g basmati rice

400g special mixed frozen vegetables (cauliflower/carrot.) 

One Onion 

A generous sprinkling of of raisins

1 vegetable stock cube

2 tbsp korma curry paste (or any you have lingering in the cupboard.)

a generous handful of roasted salted cashew nuts

1 egg (Free Range OBVS.)

Low Cal Cooking Spray

Vibrant Vegetable Biriyani Brunch

Step One

Boil a kettle full of water. Find a large microwaveable bowl and pile in the rice, frozen vegetables and the raisins.

Step Two

Pour in 600ml/1 Pint of water into said bowl and crumble in one stock cube. Spoon in the curry paste and stir till all combined. Cover the bow with cling film but leave a small gap on one side. (This is to allow the steam out.) Cook on full power for 12 minutes. If your microwave is less than 850 watts leave on for another two minutes.

Step Three

Remove from the microwave and stand, still covered for 5 minutes to allow the cooking to complete.

Step Four

Whilst the rice continues to cook, fry an egg sunny side up with the low cal cooking spray. Whilst this is frying also fry the onion. Fluff up the rice, stir through the onion, scatter with cashews and top with the egg.

Numbers if you’re bothered

This comes to 305 calories, and then egg is 70(ish) so you’re looking at around 375 per portion which is perfect for a breakfast that will sustain you through till lunchtime.

Recommended Reading

I recommend reading The Fault in Our Stars. For some reason I think this recipe and that (fantastic) book is perfect combo.

Vibrant Vegetable Biriyani Brunch

Vibrant Vegetable Biriyani Brunch

Slow-cooker Saturdays have become a thing recently. Friday night I think about what’s in the freezer. Or what’s decomposing in the fridge and then Saturday I pop out whilst T’s sleeping to go to the gym and buy the whole of Sainsbury’s. You can definitely cook this quickly in a large pan, but I wanted the flat to smell of Morocco for the day. It’s up to you how you best cook this.

Put in the Trolley

500 g pork mince (I used 10% fat – but whatever you can find will work.)
1 tsp of paprika, ground ginger, cumin and cinnamon
Low calorie cooking spray oil
1 onion, chopped
100 grms of peas (I as always used tinned peas.)
1 red pepper, deseeded and sliced
1 (410 g) can tomatoes, crushed, keep juice
300ml vegetable stock

Lizzy Twist

Big spoonful of chili peppers, mild curry powder and tzatziki.

Step 1

Heat a heavy based pan, spritz the bottom and add the mince. Don’t like me, forget that there’s often paper on the bottom. (Take that bit off.) Cook for a minute or three then add to the slow-cooker and spoon in the paprika, ginger, cumin and cinnamon.

Step 2

Slop in the onion, tomatoes and peppers. Give it a super good stir and leave for around ten minutes. (The Lizzy twist here is to chuck in a handful of chili peppers and a really good spoon of mild curry power.) Then made up 600ml of vegetable stock and pour in.

Step 3

Stir and leave for two hours. Then turn it down to low and cook for another two to three hours on low. Keep an eye on it – after the third hour mine started to stick.

Step 4

Cook up some rice. Season with salt and black pepper, spoon in some tzatziki and serve with rocket salad. Delicious.

Numbers (if you’re bothered.)

This made – for me. Around 6 portions, each coming in at around 320 calories each (with the tzatziki.) Warm this up and take it for lunch and it will store in the fridge for around a week. Add white/brown rice and you’re looking at 430ish calories.

Book Recommendation

Book recommendation for this is A Separation, by Katie Kitamura. When her soon-to-be-ex-husband goes missing from a Greek island resort, his estranged wife must go search for him. What follows in Katie Kitamura’s third novel is more an existential mystery than an actual one, although the sheer deftness of her storytelling is nothing less than thrilling. Perfect to curl up with and a bowl of moroccan gorgeousness.