I went to a cocktail party at a friend’s house and decided it was the perfect opportunity to try out this recipe for Cosmo cocktail sausages from Nigella Lawson’s website, but of course in a vegetarian version.
I picked up these Redwood vegetarian pork cocktail sausages from my local health food store.
They cost £2.49 for 300g and the packet contained 31 mini sausages. I chose this brand because they looked closer to the meat version; there were also some frozen cocktail sausages available in the shop that looked like they had the texture of hot dog sausages. (I’ll try those ones out another time.)
I tried a cocktail sausage straight from the packet. They would be nice and convenient for a picnic, but I much preferred them cooked as described below.
Cosmopolitan Cocktail Sausages (adapted from Nigella Lawson’s recipe on her wesbite) Makes 30
One packet of Redwood vegetarian cocktail sausages
25g cranberry sauce
25g fine cut orange marmalade
1 tbsp lime juice ( I used bottled lime juice)
- Preheat oven to 200°C.
- Whisk together the cranberry sauce, orange marmalade and lime juice.
- The sauce is very sticky so I recommend you line a baking tray with kitchen foil to save you from scrubbing a pan clean.
- Tip the sausages into the prepared tray and coat them well with the sauce.
- Cook for around 30 mins.
- Leave to cool slightly before serving.
I’ve been totally hooked to the first series of Revenge on E4 and the programme is sponsored by Chambord Black Raspberry Liqueur. As I had a bottle lurking in my cupboard I felt inspired to whip up a special dessert to indulge in while watching the story unfold.
Chambord Raspberry Revenge Syllabub (Serves 2)
150g fresh raspberries
200ml double cream
60 ml Chambord Black Raspberry Liqueur
- Start by making the frosted raspberries. Pick 2 nice looking raspberries that are completely dry and coat them in caster sugar.
- Mix 60 ml Chambord Black Raspberry Liquer with 25g caster sugar and whisk to combine.
- Whisk 200ml double cream until thick and fluffy.
- Divide the remaining raspberries between the two glasses.
- Top with the syllabub and decorate with the frosted raspberry.
I love vegetarian sushi, but I don’t often have time to make it. Luckily it’s readily available in supermarkets nowadays, but when I want a quick and easy homemade version I make this rice salad.
Vegetarian Sushi Salad (Serves 2-3)
200g sushi rice
3 tbsp rice vinegar
150g diced cucumber
4 sliced spring onions
1 tablespoon toasted sesame seeds
1 sheet of roasted nori seawood, cut with scissors into small pieces( I use Blue Dragon Sushi Nori sheets)
- If you are starting this recipe from scratch, cook 200g rice and allow to cool slightly. (This is, however, a great recipe for using up leftover rice and if you don’t have sushi rice, Thai sticky rice works well in this recipe.)
- Spread the rice out in a shallow bowl and pour over 3 tbsp of rice vinegar and mix well.
- Add 150g diced cucumber and 2 sliced spring onions, 1 tbsp sesame seeds and mix.
- Finally chop your sheet of roasted nori seaweed using scissors and sprinkle this into the salad.