Luckily, Checklist has the perfect midweek treat that’s family-friendly and time-efficient. This sausage and bean bake is topped with creamy mash from Idahoan and covered in cheese for the fussy critics.

For more delicious mash recipes and ideas, check out Idahoan Perfect Mash.

Ingredients

• Idahoan Perfect Mash 400g (mix it up with any of their flavours)
• 1 large red or white onion, sliced
• 2 garlic cloves, diced
• 1 pack of sausages
• Bacon lardons (or chop up some bacon slices)
• 2 tins of baked beans
• 200g grated cheddar (feel free to add or substitute your cheese of choice)
• Pepper

Method

1. First, cook off the sausages in a frying pan with some oil, making sure to cook them throughout. Once cooked, put them in a deep oven-proof dish.
2. In the same frying pan, cook off the bacon, adding in the sliced onions and diced garlic. Once the bacon and onions are lightly fried, add them to your baking dish and turn your oven on to 180c fan or 200c.
3. Pour the baked beans into the dish and season with pepper. Stir through to ensure the sausages, bacon, onions and beans are mixed thoroughly.
4. Boil the kettle. Pour boiling water into with Idahoan Perfect Mash and mix until cooked. Then spread the mashed potatoes over the baking dish and top with your grated cheese.
5. Put the baking dish in the oven and cook for 20 minutes.
6. Serve to your ravenous family for a crowd-pleasing and simple dinner.

Discover more wonderful recipes and products at idahoan.co.uk, including their Perfect Mash Pots, for a convenient meal on the go.

To see your company in any upcoming features we are arranging please email editorial@hurstmediacompany.co.uk

The post Bean and sausage bake – a speedy crowd-pleaser for your family appeared first on Checklists.

Luckily, you can spice up your leftovers and re-jig your traditional meals into a fresh new offering for the family with minimal work. Perfect so you can focus on spending time with loved ones.

Ingredients

• Properoni – of course you need the best pepperoni in the business to spice up your Boxing Day meal. Go for their Original range if you want an explosion on your taste buds, or opt for their Hot Paprika if you want something a bit spicier
• Leftover meat – recommended to use turkey, either shredded or whole legs
• 2 cloves of garlic
• 1 onion
• Leftover potatoes – brilliant for using up the leftover roasties from yesterday, and maybe chuck in the rest of your Christmas veg, like carrots, parsnips and cabbage
• Cherry tomatoes
• 500ml vegetable stock

Method

1. Pre-heat your oven to 180c and slice your onions. Consider chopping up your potatoes and veg smaller so they get more crispy.
2. Lightly pan fry your Properoni and onions for a few minutes then remove from the pan.
3. Place your meat and veg in a deep dish, and pour the fat from the pan that was rendered from the Properoni on top. This will help get more of that beautiful spicy flavour into the dish.
4. Crush your garlic cloves and place in the dish, then pour in the vegetable stock.
5. Scatter your cherry tomatoes on top of the dish, then strategically place your Properoni to cover as much of the dish as possible. More is more in this case.
6. Bake for 20 minutes, taking into account that all the meat and veg has already been cooked. Make sure you check that the temperature of the meat exceeds 75c.
7. Serve to the family as a complete, minimal-effort meal for your Boxing Day Lunch.

More ways to use Properoni

If you’re left with some spare meaty goodness, why not make a Properoni Pizza? Or if you want to take your Brussels or cauliflower cheese to the next level, consider topping with some Properoni to give your veggies a kick.

Don’t forget to check out their competition to win one of nine Properoni packs for your snacking and dining pleasure. After you’ve had a taste and come back for more, don’t forget to input CHECKLIST12T at the checkout for 15% off your order.

Discover more wonderful recipes and products at properoni.co.uk

To see your company in any upcoming features we are arranging please email editorial@hurstmediacompany.co.uk

The post A quick and delicious lunch recipe with Properoni appeared first on Checklists.

Sloe gin is perfect for wintery evenings, with a fruity subtle warmth that just tops dry gin in the colder months. Stronger, paler and drier than your average Sloe gin, Foxdenton’s classic hip flask-filler is full of juniper on the nose giving way to plum sweetness before a long, crisp finish.

It is naturally lower in strength than other spirits, and so is well-suited to sipping in the afternoon in relaxation. Here are four great Sloe gin recipes to complete your warm winter’s evening this festive season.

Sloe Fizz

A simple twist that yields delightful results every time. If mimosas and bellinis aren’t festive enough for you, try this Sloe alternative that’ll freshen up your tastebuds.

Ingredients

• 25ml Foxdenton’s Sloe Gin
• 200ml champagne or prosecco of your choice
• Optional: lemon juice or fruit purée

Method

1. If opting to jazz up your drink with lemon juice or any variety of fruit puree, mix your Sloe gin and additional ingredients first.
2. Pour your Sloe gin into the bottom of a tall-necked glass. Top up with your champagne.
3. Garnish with a lemon slice or fresh berries for some extra flavour and style.

Mulled Sloe

This winter warmer is a cosy alternative to mulled wine, offering a different flavour profile while still resembling the iconic festive beverage. This recipe makes full use of Foxdenton’s Sloe Gin’s plum sweetness and floral tones.

Ingredients

• Foxdenton’s Sloe Gin
• Apple or orange juice
• Festive herbs and spices, such as clove and cinnamon sticks
• Orange slices

Method

1. Warm up your pot on the stove and add your orange slices first. This will add some caramelisation and citrus to the base of the drink.
2. Add your fruit juice and Sloe gin, at a ratio of 4:1, to the pot and begin warming through.
3. Add your spices and cinnamon sticks and warm through. Take care not to let the pot boil as it will ruin your beverage.
4. Once warmed through, safely ladle your delicious drink into heat-proof glasses or mugs. Then, sip away at your leisure.

Sloetini

This one is for the refined socialites who want to mix it up during the holidays. With a more fruity palette than the traditional martini, this might just be your new favourite cocktail.

Ingredients

• 25ml Foxdenton’s Sloe Gin
• 50ml Foxdenton 48 Dry Gin
• 15ml berry purée of some variety
• Berries to garnish

Method

1. Fill your martini glass with ice to chill.
2. Add the Sloe gin, dry gin and fruit purée to a shaker with plenty of ice. Shake well until the shaker is cold to the touch.
3. Empty ice from the martini glass. Strain the mixture in the shaker into your martini glass.
4. Garnish with berries to finish.

Sloe Collins

This recipe is inspired by the classic gin mixture, the Tom Collins. Created by ‘the father of American mixology’ Jeremy Thomas in 1876, the Tom Collins is a sweeter long drink to be enjoyed in the summer. It’s about time the traditional recipe got a wintery update.

Ingredients

• 50ml Foxdenton’s Sloe Gin
• Juice of half a lime
• Sparkling water, or lemonade if you prefer it sweeter

Method

1. Fill your cocktail mixer with ice. Press the juice from the lime into the shaker, and add your Sloe gin. Put some ice cubes in a tall glass.
2. Shake until the exterior of the mixer is cool to the touch. Then strain into your tall glass.
3. Top with sparkling water or lemonade to finish.

Discover more wonderful recipes and products at foxdentonestate.co.uk

To see your company in any upcoming features we are arranging please email editorial@hurstmediacompany.co.uk

The post Sloe gin cocktails and recipes for luxurious nights in appeared first on Checklists.

Checklist has collaborated with ITV’s Cooking With The Stars pro and top London chef Francesco Mazzei for this sumptuous meal for all the family.

For a delicious Christmas lunch alternative, Francesco suggests a fruit mustard leg of Welsh Lamb with oven-roasted winter veg.  The sweet and spicy fruit mustard balances beautifully with the succulent Welsh Lamb and gives a deliciously festive flavour and colour. 

Alternatively, serve this main course with a side of creamy silky smooth mashed potatoes. With a little help from The Masha, create the lightest, fluffiest, and smoothest mash, batters, and desserts in seconds.

Francesco Mazzei’s fruit mustard leg of Welsh Lamb with oven roasted winter veg

Prep time: 15 mins |  Cook time: 1 hour 25 mins | Serves: 5 and over

Ingredients

For the lamb:

3kg leg of PGI Welsh Lamb, boned butterfly style
100g PGI Welsh Lamb mince (very finely minced)
60g fruit mustard (or dried apricot, raisins etc.)
20g Grana Padano cheese, grated
1 egg yolk
Salt and pepper
½ garlic clove, grated
Handful of pistachio nuts, shelled
1-2 tbsp extra virgin olive oil
3 sprigs of fresh rosemary
4 garlic cloves, unpeeled
30g plain flour
1litre chicken stock

For the vegetables:

1 swede
1 red cabbage
1 butternut squash
1 fennel bulb
10 Brussels sprouts
1 green pepper
1 red pepper
1 yellow pepper
50ml extra virgin olive oil
20g butter

Method

1. Preheat the oven to 185˚C / 165˚C fan / Gas 4.
2. Trim any excess fat away from the inside of the leg of lamb. Make incisions in the meat to open it out a little further (and to help the flavours infuse into the meat). Set aside.
3. In a bowl, mix together the mince, egg yolk, cheese, salt, pepper, grated garlic and the pistachio nuts and set aside.
4. Season the inside of the leg of lamb with salt and pepper. Pick the leaves off one of the rosemary sprigs and scatter sparingly over the lamb.
5. Cut the fruit mustard into smaller pieces (e.g. quarter the pears, figs etc. lengthways. If using cherries, they can be left whole).
6. Spread the mince stuffing onto the inside of the leg of lamb. Arrange the pieces of fruit mustard evenly onto the stuffing. Roll the lamb up and tie with butcher’s twine.
7. Put 1-2 tablespoons of extra virgin olive oil into a roasting tin. Add the remaining rosemary sprigs and the garlic cloves. Place the lamb on top and bake for about 1 hour to 1 hour 15 minutes.
8. In the meantime, grill the peppers and when ready, remove the skin and the seeds. Cut into pieces. 
9. Blanch the Brussels sprouts in salted boiling water and cool down in iced water.
10. Cut the remaining vegetables into wedges, season with salt and pepper and the extra virgin olive oil. Bake for about 30 to 40 minutes.
11. Remember to check the temperature of the meat, ensuring that it is above 75°C. To be certain your food is cooked to perfection, invest in a thermometer like the reliable Thermapen.
12. Remove the lamb from the oven and transfer onto a plate. Leave it to rest.
13. Add the flour to the roasting tin, mix it with the juice from the lamb and add the chicken stock. Place over a medium heat and cook until it thickens. Pass through a sieve and keep hot.
14. In a pan, melt the butter and add the Brussels sprouts, adjust with salt if necessary, and stir fry for a couple of minutes.
15. Add the peppers to the roasted vegetables and leave in the oven until warm.
16. Slice the lamb and serve it next to the roasted vegetables and Brussels sprouts, and pour the warm sauce on the top.

For more Francesco Mazzei Welsh Lamb recipe ideas, visit eatwelshlamb.com

To see your company in any upcoming features we are arranging please email editorial@hurstmediacompany.co.uk

The post ITV’s Cooking With The Stars chef shares festive Welsh lamb recipe appeared first on Checklists.