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Bring some imagination to your midweek meals with MOR Sausages' original recipes

It's easy to fall into a rut with your everyday dinners. But with MOR Sausages' new recipes, you can really make MOR of your mealtimes.

Blending prime cuts of British meat with fresh vegetables, fragrant herbs and warming spices, MOR Sausages beg for the unexpected. Forget plonking them on a plate with a pile of mashed potato; it's time to grill, fry, toss, chop, season, and sauté, because MOR simply demand to be cooked differently.

To get you started we've created three original recipes which, while they're filled with flavours that'd satisfy even the most committed foodie, are really very easy to make. When your stomach's growling there's nothing better than a great, big bowl of sauce-laden pasta, and the super-filling Super Green Sausage Pasta ticks all the boxes. If you like spice, try the Moroccan Sausage and Pepper Tagine; it's simply overflowing with rich, Moroccan flavours, from the subtle sweetness of the dates and apricots to the liquorice tang of fennel. Finally, there's theChicken, Sausage, and Mushroom Risotto, whichbalances the light flavours of chicken and mushroom with bold and punchy pesto - it makes a wonderfully summery evening meal.

Super Green Sausage Pasta

Ingredients

Freshly grated parmesan

Method

1. Start off by grilling the sausages as per pack instructions, turning once, then allow them to cool slightly before slicing each sausage into four pieces.

2. In a large saucepan, soften the garlic and red onion in olive oil over a medium heat - take care not to burn the garlic! - and add the thyme and cherry tomatoes. Cook for a further 5 minutes.

5. As soon as the pasta's ready, strain in a colander and tip into the sauce. Give it a good mix, then split into two bowls. Garnish with a sprig of fresh basil and a generous dusting of parmesan.

• Save money on tomorrow's lunch by doubling the quantities and saving the leftovers; you'll be the envy of the office.

• If you can't find gigli pasta, that's okay - try it with penne instead. Just be sure to pick a shape that can hold some of that lovely sauce.

Moroccan Sausage & Pepper Tagine

Ingredients

Method

1. Set the oven to 180°C. While it's heating up, place the pot over a medium heat, swirl in the olive oil, then add the onion, red pepper, and fennel. Cook for a few minutes, stirring occasionally.

2. Drop in the garlic and cherry tomatoes before stirring through the Ras el hanout paste, making sure all the vegetables are coated. Check the heat so as not to burn the garlic.

3. Add the chopped tomatoes, chicken stock, apricots and dates, then season with salt and pepper. Give everything a good stir.

4. Grill the sausages as per pack instructions, turning once, until they've a nice, even colour, and pop them into the tagine.

Chef's tips

• If you don't have a traditional tagine pot, that's no problem. Just use a large, cast-iron saucepan.

• You can use regular red peppers, but we like to use the pointed Ramiro variety for extra sweetness.

• Fancy an adventurous twist? Add preserved lemons and golden raisins at the same time as the chopped tomatoes.

Chicken Sausage and Mushroom Risotto

Ingredients

1. Grill the sausages as per pack instructions, turning once, and then slice each into four pieces.

2. Put a large, heavy-based saucepan on the hob and heat the oil, then add the onion and garlic and stir until softened. Add the mushrooms and stir for another minute or two.

3. Tip in the risotto rice and keep stirring until the edges of the rice grains become opaque. Pour over the white wine, stir briefly, then begin to add the chicken stock a ladle at a time. As the stock's absorbed by the rice, add another ladle; it should take around 20 minutes.

4. When the rice is really tender, stir in the parmesan and the sliced sausages. The risotto should be creamy and not quite hold its shape, so if it's a little stodgy add a bit more stock.

Chef's tip

• Right at the very end, add another ladle of stock to the risotto without stirring in. This will help keep the risotto nice and loose.

• For an extra special touch, have a go at making your own homemade spinach pesto to add at the end. 
   
   

Notes for editors