Some brains hard-wired to love chocolateWondering why you can't say no to a slice of mud cake, but your friend can easily pass? It could be to do with how your brain is wired.
Canned Xmas dinner most depressing thing everA UK company has put out the ultimate single-serving meal for those who prefer to spend the festive season alone – an entire Christmas dinner with both sweet and savoury layer in a tin.
Spiced eggplant saladUsing the same principles as tofu, I have decided to embrace the eggplant and douse it in as many flavour-rich ingredients as I can.
Sausage, egg and bacon pies
4 stars - based on 20 reviews
Photography by Dean Wilmot, styling by Vanessa Austin
- 3 (240g) rindless bacon rashers, halved
- 2 thick (300g) sausages
- 3 sheets shortcrust pastry
- 1 cup (260g) bottled tomato pasta sauce
- 6 eggs
- 2 green onions, sliced thinly
1. Preheat oven to 220°C (200°C fan-forced). Oil a six-hole (3/4 cup/180ml) Texas muffin pan.
2. Cook bacon in a large frying pan until browned and crisp; drain on absorbent paper. Cook sausages in same pan until browned all over and cooked through; cool. Slice sausages thinly.
3. Cut two 13cm rounds from each pastry sheet; press rounds into pan holes. Prick bases with fork. Lay bacon over base and side of pastry. Top with sausage; pour over pasta sauce. Bake 10 minutes.
4. Using a spoon, make an indent in sauce. Crack an egg carefully into each pie; bake about 15 minutes or until egg is set.
5. Serve sprinkled with onion.
Not suitable to freeze or microwave.