Sausages & Lunch

The baby has decided she would like to go to bed early tonight (yes!) so I have jumped at the chance to dust off the laptop and say hello. First of all, I want to share a quick dinner recipe that is not pretty enough to photograph (so I haven't), but soooo tasty. The dish below is a made up one by my sister. If I can handle this, anyone can. Trust me - it's damn good.

Hannah's Baked Sausages 
4 'gourmet' sausages - I used 2 x chorizo, 2 x angus beef)
4 medium potatoes
1/2 small pumpkin
1 white onion
1 tin canelini beans
1 tin diced tomatoes
dry herbs (I used italian mix)
glug of white wine and olive oil
salt & pepper to taste
parsely to serve
Chop up pumpkin and potatoes and bring to the boil. Once parboiled, combine in a baking dish with thinly chopped sausages, diced onion, can of (rinsed) canelini beans, diced tomatoes, a glug of olive oil and white wine. Season with salt and pepper and a shake of dry herbs. Bake in 180°C oven for 45 minutes, stir half way through. Serve with chopped parsley on top...so delicious on a chilly night when you are really stumped on what to cook.

In far more exciting news, the females in my family hit up Chiswick last week for a lunch. You should believe the hype you may have read about this place. It was fabulous! 

Two of my sisters making their way through the garden (Hannah, the sausage bake inventor is on the right).

 I love the water glasses - made from recycled bottoms of wine glasses. Buy your own from super cool online shop School House Electric & Supply Co.

 The restaurant encourages you to go the 'share plate' option. My vote goes to the spanner crab orecchiette and the Moran family lamb with chick peas and mint.

And how pretty...your tea arrives at the table looking like this.

I hope you are all having a great week! I'm finally getting a chance to see Rachel Castle's sell out exhibition at Koskela tomorrow. 
- Briar

PS. For those of you interested and not on Instagram - below is baby Sunday. She will be 12 weeks old tomorrow and she makes me smile.


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