When it’s cold, wet and dark outside it’s time for comfort food, the stuff that warms you up with a big foodie hug. And for me that means chilli and sausages! So a trip to Parsons butchers lead to this recipe… it’s simple, cheap and versatile. Use whatever greens or veggies you have in the fridge. If you don’t have stem ginger grate in some fresh ginger.

Ingredients: (serves 4)
1 onion
1 or 2 garlic cloves
2 tbsp vegetable oil
500g sausages
1 or 2 aubergines
2 fresh chillis
1 ball stem ginger
1 bunch fresh coriander
a handful Swiss chard leaves or spinach
soy sauce
black pepper

Method:

If possible get a butcher to remove the skin from the sausages or buy sausage meat. If not possible, start by doing this job yourself – it’s simple but messy, so it’s just easier if you can get someone to do it for you!

Chop the onion and crush the garlic, heat the oil in a large wok or frying pan and gently fry the onion and garlic until soft. Then add the skinned sausages. Now really rub and stir, break them down unto little sausagey chunks.

Next finely chop one ball of stem ginger and add to the pan, along with the aubergines (diced), finely chopped fresh chillis, the chopped leaves and stem of the bunch of coriander, and the sliced up Swiss chard leaves. season with fresh black pepper and a shake of soy sauce.

Turn up the heat, stir and fry for about 5-10 mins until the greens wilt, the aubergine softens and the meat is thoroughly cooked.Meanwhile put a pan of rice on to cook, serve with a generous squeeze of fresh lemon or lime, and a sprinkle of red chilli pepper flakes. Enjoy!