These sausage roll are not only simple to make they are delicious!

All you need is a roll of puff pastry, some excellent quality cocktail sausages, an egg, and some poppy and sesame seeds.

Defrost the puff pasty, lay it out flat, and cut into 12 equal rectangles. You can use the small sausages as a size guide.

Wrap the pastry around the sausage and seal the two edges by pressing together. This becomes the base of your sausage rolls.

Place the rolls on a baking tray and set aside.

Crack an egg into a small bowl and whisk to combine.

Brush the pastry with egg, and then sprinkle over poppy and sesame seeds. Bake in a 190 degree oven for 12 mins.

Remove from the oven and brush with remaining egg mixture to ensure a deep dark colour.

Bake for another 12 mins or until the pastry is dark and flaky and the sausages are cooked though.

You’ll love this gnocchi from Aston Lucas Gourmet.

Soft pillows of Désirée potato gnocchi with a velvety fresh basil & almond pesto, flat leaf parsley, olive oil & fresh lemon. And all you need to do is heat and eat!

It’s also plant based and perfect for meat-free Mondays!

In saying that, while it’s delicious the way it comes, we’ve added some pine nuts, basil leaves and a grating of pepper pecorino! Make for a pretty picture and a little texture!

You’ll find a great range of Aston Lucas Gourmet heat-and-eat pasta varieties in our fridges and, trust us, you will not be disappointed!

Everyone has their own little twists on bolognese sauce, but here’s a simple one for you!

These giant pasta shells, or Conchiglioni Rigati in Italian, look fantastic on the plate.

If you want to get creative and have a little time, undercook the shells slightly, drain, and then lay them in a single layer on a baking tray.

Next, fill each shell with sauce, grate over some Parmesan cheese, add a basil leaf to each, and bake in a 180°C oven until the cheese has melted and is golden.

Serves 6

Ingredients

1kg Beef mince
500g Lamb mince (or pork)
2 tbsp olive oil
Salt & pepper
6 cloves garlic, crushed
2 carrots grated or finely chopped
4 stalks of celery grated or finely chopped
1 zucchini grated
2 onions finely chopped or grated
8-10 cloves of garlic
2 tbsp tomato paste
2 bottles passata
3 tins chopped tomatoes
2 bay leaves
1 cup stock
Basil leaves
1 pack large pasta shells
Parmesan cheese, to serve
More basil leaves to garnish

Method

Heat a deep frypan over medium heat.

Add olive oil and mince and season with salt and pepper.

Cook until the mince has browned, breaking it up as you go.

Add garlic, carrot, onion, celery and zucchini. Continue cooking, stirring every couple of minutes, until all the liquid has cooked away.

Once the mince has a nice dark brown colour, add the tomato paste and cook, stirring for about a minute.

Add the passata, tin tomatoes, bay leaves and stock and stir to combine.

Taste for salt and pepper and add a handful of fresh basil.

Cook for about an hour over low heat.

Cook pasta according to package directions.

Toss pasta through the bolognese sauce, grate over Parmesan cheese, and serve with a few basil leaves.

This is one of those great recipes where you can bulk cook it for later in the week.

Although, we still like to cook a serving at a time so the rice gets enough hot heat to char a little.

Allow 1 ½ cups of cooked rice per person.

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Ingredients

Rice bran or vegetable oil
1 ½ cup cooked rice, chilled
2eggs, scrambled
¼ white onion, sliced
1 clove garlic, crushed
Handful peas
Handful beansprouts
Fresh coriander, to serve
Red & green chilli, to serve
1 tsp soy sauce
White pepper, to taste

Method

Heat a wok over high heat. Add oil, onions and stir-fry for a minute.

Add bean sprouts and garlic and stir-fry for another minute.

Add rice and stir-fry for another minute.

Add sauces and pepper and stir-fry for another minute.

Toss through scrambled eggs and serve with fresh coriander and chilli.

Keep things simple this Grand Final Day and BBQ a few Scotch & Fillet Souvlaki Chicken Kebabs.

These soave’s are created with only 4 ingredients!

We cook the kebabs on the sticks so they are easier to handle.

Just make sure you slide it out when you pit up so your guests don’t munch down on the stick!

You can use and yoghurt sauce or dip you fancy on the day.

Ingredients

1 x 3 pack Scotch & Fillet Souvlaki Chicken Kebabs
3 x pita breads
1 tub Marisa’s Kitchen roast capsicum & walnut dip
A few big handfuls of mixed salad leaves

Method

Heat BBQ or a frypan over low heat.

Brush the pita with olive oil and cook until they start to soften.

Turn the heat up to medium and grill the chicken kebabs, turning a few times until the chicken is cooked through.

Place a handful of lettuce leaves, a smear of dip and a skewer on each pita.

Slide the skewer out and serve!

These tasty, silky little dumplings are called Pelmeni, a traditional Russian dumpling with tender chicken.

This month we’re celebrating high-quality ready-made meals that we can get on the table quickly for those busy weeknight dinners when you just don’t want to think about what you’ll cook when you get home.

“Sam’s Pelmeni and Pierogi are the most traditional Eastern European, Russian and Polish dumplings available in Australia, often referred to as pasta pockets or pastry pockets.”

We’ve simmered these all-natural dumplings in chicken stock to create a delicious and healthy soup, and served them with dollops of sour cream and fennel fronds.

Keep a bag in your freezer and dinner will never be more than 10 minutes away!

Take the stress out of cooking with 400 Gradi’s Ricotta & Spinach Cannelloni Pasta Bake!

All it needs is 20 minutes in the oven for a perfectly tasty dinner.

While you wait, throw together your favourite salad, then sit back and relax knowing you’ve made a dinner that will satisfy everyone in your household.

Grate a little extra Parmesan cheese over the top if you love a cheesy pasta!

This is one of those great recipes where you can bulk cook it for later in the week.

We still like to cook a serving at a time so the veggies and rice get enough hot heat to char a little.

Allow 1½ cups of cooked rice per person.

The pork belly will make around eight portions, depending on how much pork you like to eat!

Ingredients for the Pork Belly

500g pork belly, skin scored ½ cm intervals
Good quality sea or lake salt
Pepper
Olive oil
Sage

Ingredients for the Fried Rice

Rice bran or vegetable oil
1½ cup cooked rice, chilled
1 egg, scrambled
1/4 white onion, sliced
1/4 carrot, cut into batons
Handful beans, slice on an angle into 3
2 stalks of Chinese Broccoli, sliced into biteable pieces
Handful beansprouts
3 quarters of tomato
6 – 8 leaves Thai basil
Fresh coriander, to serve
Red & green chilli, to serve

1 tsp ketchup manis
1 tsp soy sauce
1 clove garlic, crushed
White pepper, to taste

Method for the Pork Belly

Preheat oven to 230°C.

Dry the pork skin thoroughly and rub it with salt.

Rub the underside only with olive oil and season with salt and pepper.

Place sage on the bottom of a roasting dish and lay the belly on top.

Place in the hot oven and cook until the skin has crackled, about 35 to 40 minutes.

If some skin hasn’t crackled, leave it for another 10 minutes.

Reduce heat to 160°C and cook for another 45 – 60 minutes.

Remove from oven and allow it to rest for about 15 minutes, then slice into bite-sized cubes.

Place ketchup manis, soy, garlic and pepper in a bowl and mix. Set aside.

Method for the Fried Rice

Heat a wok on high heat. Add oil, beans, carrots and onions and stir-fry for a minute.

Add Chinese Broccoli, Thai Basil and bean sprouts and stir fry for another minute.

Add rice and stir-fry for another minute.

Add sauce and tomato and stir-fry for another minute.

Toss through scrambled egg and serve with pork belly, fresh coriander and chilli.

We’ve switched over from Monday to Tuesday Meals moving forward, and this week we’re serving up 4-Cheese Melbourne Arancini!

Melbourne Arancini creates their arancini from a third-generation recipe they’ve perfected over the years.

Arancini is a traditional Sicilian street food made with Arborio rice, stuffed with a delicious centre, then crumbed and deep-fried.

The name translates to ‘little orange’ and relates to their shape and colour once cooked.

We currently stock 4 Cheese, Bolognese Ragu, and Chicken Leek & Mushroom arancini in our deli.

Bake these tasty balls at 200 degrees for 20 minutes, or cook in an air fryer for 15 minutes.

Serve them with a salad of tender mixed leaves dressed with olive oil, lemon and salt and pepper.

We’re sure you’ll love them as much as we do!

For this week’s Monday Meal we’re serving up a ready-made Pumpkin Soup from Marisa’s Kitchen.

While this soup is super tasty on it’s own, we made it extra special by adding crispy chorizo, homemade crunchy croutons, spring onions and micro parsley.

It’s the perfect comfort food for chilly winter days!

Ingredients

1 x pouch Marisa’s Kitchen Pumpkin soup
5cm piece chorizo, diced
1 tbsp olive oil
1 slice bread, cubed
1 tbsp garlic-infused olive oil
2 spring onions, sliced
A few springs micro parsley

Method

Preheat oven to 150C°.

Heat a small frypan over medium heat, add olive oil and chorizo, and fry until crisp. Drain on a paper towel.

Meanwhile, toss the bread in garlic olive oil, place on a baking tray with a wire rack and bake until crisp – about 8 to 10 minutes.

Heat pumpkin soup per pack directions, pour into a bowl, and top with croutons, chorizo, spring onions and herbs.