Sainsbury's - Try something new today

Serves 4
A delicious on-pot-meal for a filling family meal.  Thank you to Becky, from our Sainsbury’s Watford store, for this great recipe idea.

• Sausage and apple cobbler recipe 

Serves 4, prep time: 10 minutes, cook time: 45 minutes.

You will need: 600g Freedom food endorsed chicken drumsticks, loose red onion, 350g cherry tomatoes, loose lemon, loose courgette, 500g cous cous (Items from your store cupboard: garlic, olive oil, chicken stock cube, dried mixed herbs, salt and pepper).

1.  Preheat the oven to 200˚C, fan 180˚C, gas 6.
2.  Place all the chicken drumsticks in a large roasting tray and add 1 red onion, peeled and cut into 8 wedges, and 1 garlic clove, peeled and finely sliced. Season with salt and pepper and sprinkle over a pinch of dried mixed herbs. Drizzle with a little olive oil and toss to combine the flavours.
3.  Place in the oven and cook for 35 minutes. Add 1 x 350g pack cherry tomatoes, whole, and cook for another 10 minutes.
4.  Make 1 pint of hot chicken stock using 1 chicken stock cube. Place 500g cous cous in a bowl, then pour over the hot stock, cover with cling film and allow to steam for 5 minutes. Meanwhile, fry 1 courgette, roughly chopped, in a little olive oil for a couple of minutes. Fluff up the cous cous with a fork, season with salt and pepper and grate in some lemon zest. Add the courgette and drizzle with a little olive oil.
5.  Squeeze the juice of 1 lemon over the chicken, tomatoes and onion and serve with cous cous on the side.

Serves 4, prep time: 5 minutes, cook time: 45 minutes

1.  Heat 1 tablespoon olive oil in a frying pan.  Add 1 peeled and chopped onion and 1 peeled and chopped clove garlic and cook until softened.  Add 1 x 475g pork mince and 1 teaspoon hot chilli powder and cook for 5 minutes, until light brown.

2.  Add 1 x 420g tin basics red kidney beans, drained, and 1 x 390g carton chopped tomatoes.  Reduce the heat and add 250ml vegetable or beef stock, made with 1 stock cube.  Simmer for 30-40 minutes.  Turn off the heat, then squeeze in the juice of 1 lime and stir.

3.  Meanwhile, cook 200g rice following pack instructions.  Serve with the chilli, sprinkled with grated Cheddar.

Serves 4, prep time: 10 minutes, cook time: 2 hours 40 minutes
1.  Peel the potatoes, parsnips and carrots from the 1.25kg bag basics vegetable selection and chop into small chunks.
2.  Season some plain flour with salt and freshly ground black pepper, and lightly coat 440g basics diced beef.  Brown the beef in 1 tablespoon olive oil and set aside.  Fry 1 onion, peeled and finely chopped, until soft, then add 1 clove garlic, peeled and finely chopped.  Return the beef to the saucepan.
3.  Add the chopped vegetables and 1 x 390g carton chopped tomatoes to the saucepan.  Pour over 500ml beef stock, made with 1 beef stock cube, and cook over a low heat for approximately 2 hours 30 minutes.
4.  Serve in bowls with a slice of crusty baguette on the side.

Give your leftovers a bit of life with these quick and easy meal ideas. From veggie soup to an easy pizza , and chicken pasties to bread and butter pudding.

• See tasty ideas

Serves 4 as a snack
Try using naan bread instead of an ordinary pizza base for an exotic twist on pizza.  Place both naan on a baking tray and top with sliced tomatoes, mozzarella and red Leicester.  Cook in a preheated oven at 200˚C, fan 180˚C, gas 6 for 10 minutes.  Top with fresh coriander and serve.

Serves 4, prep time: 10 minutes, cook time: 45 minutes
1.   Preheat the oven to 200˚C, fan 180˚C, gas 6.
2.  Place all the chicken drumsticks in a large roasting tray and add 1 red onion, peeled and cut into 8 wedges, and 1 garlic clove, peeled and finely sliced. Season with salt and pepper and sprinkle over a pinch of dried mixed herbs.  Drizzle with a little olive oil and toss to combine the flavours.
3.  Place in the oven and cook for 35 minutes.  Add 1 x 350g pack cherry tomatoes, whole, and cook for another 10 minutes.
4.  Make 1 pint of hot chicken stock using 1 chicken stock cube.  Place 500g cous cous in a bowl, then pour over the hot stock, cover with cling film and allow to steam for 5 minutes.  Meanwhile, fry 1 courgette, roughly chopped, in a little olive oil for a couple of minutes. Fluff up the cous cous with a fork, season with salt and pepper and grate in some lemon zest.  Add the courgette and drizzle with a little olive oil.
5.  Squeeze the juice of 1 lemon over the chicken, tomatoes and onion and serve with cous cous on the side.

Serves 4, prep time: 10 minutes, cook time: 50 minutes
1.  Preheat the oven to 200˚C, fan 180˚C, gas 6.
2.  Pour 1 tablespoon olive oil into a baking tray and place in the oven for 5 minutes.
3.  Meanwhile, chop ½ x 1kg pack sweet potatoes and 1 x pack 3 mixed peppers, deseeded, into small chunks, and season with pepper.  Place the sausages, sweet potatoes and peppers in the baking tray, and add a pinch of dried mixed herbs.  Roast for 20 minutes.
4.  Add 2 red onions, peeled and quartered, to the sausages and vegetables and roast for a further 15 minutes.  Toss thoroughly.  Cook for another 10 minutes, toss again and ensure the sausages are browned.
5. Meanwhile, cook 1 x 300g pack Sainsbury's basics broccoli in a pan of boiling water for 5 minutes.  Drain and serve with the sausages and roasted vegetables.