Following Nigel Slater TV advice, with a few improvisations, I’ve been using up all remains of Christmas (and the freezer). It takes very little effort to prepare, but tastes very festive and special.
CHIPOLATAS WITH CARAMELISED ONION AND CRANBERRIES
(Adapted from N. Slater recipe)
1-2 tablespoons olive oil
2-3 red onions, thinly sliced
1 pack of your preferred chipolatas
150g fresh cranberries
2 tablespoons cranberry jam
splash of red wine (optional)
pinch of cinnamon
handful of fresh spinach
- Heat the oil in a large, heavy-based frying pan over a low heat. Add the onions, stir to coat the onion in the oil. Cover the pan and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from burning.
- Add the chipolatas, increase the heat a little and continue to cook about 15 minutes or until the meat is almost cooked.
- Add the fresh cranberries, pinch of cinnamon, cranberry jam and splash of wine, if using. Mix well to coat everything evenly, cover with lid and cook for another 10 minutes.
- At the end of the cooking mix in some fresh spinach, give another minute or two, taste for seasoning, serve with some hearty bread or with puy lentils.