Sausage and Butternut Squash Tagine


Low cal spray olive oil

1 packet of Mallon’s Low Fat Pork Sausages, cut into 4 pieces each

1 small onion, roughly chopped

½ level teaspoon of ground cinnamon

½ level teaspoon turmeric

½ level teaspoon coriander

½ level teaspoon ground cumin

½ level teaspoon chilli flakes

1 clove of garlic, crushed

250mls chicken stock (made from 1 wheat free stock cube)

1 x 400g tin chopped tomatoes

1 small butternut squash, peeled deseeded and chopped into 1 inch pieces

1 x 400g tin cooked chick peas, drained

A handful of fresh mint leaves, finely chopped

A handful of fresh coriander leaves, finely chopped

Salt and pepper


For the Jeweled Quinoa:

250g quinoa

500mls of chicken stock (made from 1 wheat free stock cube)

2 tablespoons pomegranate seeds

A handful of fresh mint and coriander


To Serve:

1 tablespoon fat free natural yogurt


Heat a large heavy based saucepan, spray with oil and cook the sausage pieces until brown. Reduce the temperature to a moderate setting, add the onion and gently fry until soft, sprinkle in cinnamon, turmeric, cumin, chilli flakes, garlic and stir well. Quickly add the stock, chopped tomatoes, a good pinch of salt and a few grinds of pepper, stir as the liquid comes to the boil, now place the lid on top, reduce the heat and simmer for 20 minutes. Remove the lid and quickly add the squash pieces, chick peas and ¾ of the mint and coriander, return the lid and simmer for a further 20 minutes.


Method for the Jeweled Quinoa

Rinse the quinoa under cold running water, tip into a pan and add the stock. Place over a medium heat and bring to the boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed. Mix in pomegranate seeds, chopped mint, coriander, salt and pepper.

Arrange onto plates, top with tagine and drizzle with a little yogurt before serving.