This month our guest chef is FutureChef starlet and winner Kate Skinner. Born and bred in Aberdeenshire, Kate first began baking with her granny as a toddler before her teenage talent was spotted while cooking on a Duke of Edinburgh away day.
Kate didn’t have the benefit of a mentor when first competing in FutureChef, but with support this year from Peter Thompson of BaxterStorey, she seriously wowed judges and took the crown. With a passion for creativity and experimentation, Kate dreams of being a private chef so who better to give us ‘Five Ways’ to use sausage meat.
Pasta Master
Pasta and sausage meat is a great combo. For a rich, spicy twist, I boost my sauce with ‘nduja, spinach, tomato paste, garlic, chicken stock and cream before serving with orzo.
Fab Flatbreads
Flatbreads are so versatile and I’m a huge fan. The recipe below crosses halloumi and sausage meat with a hit of hot honey and whipped feta.
Breakfast Burrito
For an indulgent breakfast and one you can always have on-the-go, my favourite is a hash brown and sausage meat burrito loaded with cheese, avocado, salsa and smoky chipotle mayo.
Roll Royalty
Nothing beats a sausage roll, and with it being a great time for British apples, my favourite at this time of year is a pork, apple and black pudding combo. There’s real depth of flavour with sweet notes and punchy herbs.
Porky Rice
I love to use sausage meat to make my honey, crispy sausage rice. I fry off bite-size pieces of sausage meat in a pan,
so they are nice and crispy before serving them with jasmine rice and a super sticky sauce made with honey, ginger, soy sauce, rice wine vinegar and sweet chilli sauce.
Full Recipe Inspiration
Find Alberto’s bechamel recipe along with other recipe inspiration for the season.