Have dinner sorted with these scrumptious dinner recipes!

PORK SAUSAGE, TOMATO AND LENTIL PASTA
Prep time: 15 minutes
Cooking time: 55 minutes
Serves/Makes: 4
Difficulty: Easy

INGREDIENTS
8 pork sausages
1 tbsp oil
2 cloves garlic, chopped
2 tins chopped tomatoes
½ cup vegetable stock
2 tsp brown sugar
1 bay leaf
2 tsp dried mixed herbs
1 tin lentils, drained and rinsed
Handful basil
To serve
500 g spaghetti
Handful basil
¼ cup hard cheese, grated

METHOD
1. Remove the filling from 6 pork sausages and discard the casing. Cook the remaining 2 sausages whole.
2. Heat the oil in a pot over medium heat. Add the garlic and pork filling and fry for 2–3 minutes. Add the tomatoes, stock, sugar, bay leaf and dried herbs.
3. Reduce heat and simmer for 30–35 minutes or until slightly thickened, stirring occasionally.
4. Add the lentils and basil and heat through for 2–3 minutes. Season with salt and pepper to taste.
5. Slice the 2 whole pork sausages and add them to the sauce.
To serve
Toss cooked spaghetti in the sauce and top with torn basil leaves and grated cheese.

CINNAMON PUMPKIN FRITTERS WITH CARAMEL SAUCE
Prep time: 15 minutes
Cooking time: 30 minutes
Serves/Makes: 4
Difficulty: Easy

INGREDIENTS
For the caramel sauce,
¾ cup sugar
¼ cup water
cup butter
½ cup cream
1 tsp vanilla essence
¼ tsp salt
¼ tsp dried sage (optional)
For the fritters
Oil for deep-frying
1 cup self-raising flour
1 tsp baking powder
1½ tbsp sugar
½ tsp cinnamon
½ tsp nutmeg
¼ tsp salt
1½ cups cooked and blended pumpkin
1 egg, beaten
3 tbsp milk
To serve
1 tsp cinnamon
Handful sage, fried (optional)

METHOD
For the caramel sauce
1. Heat the sugar, water and butter over low heat, stirring occasionally till sugar dissolves.
2. Once dissolved, increase the heat and boil for 10–15 minutes, without stirring, or until syrup starts to turn a light golden colour.
3. Remove from the heat and stir in the cream, vanilla essence, salt and sage – be careful as the cream may splatter.
For the fritters
4. Heat the oil in a large pot over high heat.
5. In a bowl, mix the flour, baking powder, sugar and spices together. Add the remaining ingredients and mix thoroughly until a sticky batter forms.
6. Drop spoonfuls of the batter into the hot oil and fry for 2–3 minutes, turning over halfway, or until cooked inside and golden brown all over. Drain on a paper towel.
To serve
Pile pumpkin fritters in a bowl, pour over caramel sauce, sprinkle with extra cinnamon and top with fried sage.

INDIVIDUAL CHICKEN POT PIES
Prep time: 20 minutes
Cooking time: 35 minutes
Serves/Makes: 4
Difficulty: Easy

INGREDIENTS
2 tbsp oil
1 onion, chopped
2 carrots, chopped
2 sticks celery, chopped
3 chicken breasts, cubed
cup flour
1 ½ cups chicken stock
½ cup cream
½ cup frozen peas,
1 tsp dried mixed herbs
1 tsp mustard
¼ tsp salt
¼ tsp pepper
1 sheet puff pastry, defrosted
2 tbsp milk
1 egg, beaten
To serve
3 sprigs thyme, fried

METHOD
1. Preheat the oven to 200ºC and grease 4 individual ramekins.
2. Heat the oil in a large pan over medium heat. Add the onion, carrots and celery and fry until vegetables start to soften.
3. Add chicken and fry until it’s cooked.
4. Add the flour and stir until all the vegetables are coated. Slowly whisk in the chicken stock until it starts to thicken, then add the cream and whisk until smooth.
5. Add the frozen peas, mixed herbs and mustard, reduce the heat to low and simmer for 2–3 minutes. Season to taste.
6. Cut pastry into squares or circles just larger than the top of the ramekins. Spoon filling into ramekins, filling ¾ the way up. Top each ramekin with a circle of pastry, brush with beaten egg and bake for 10–15 minutes or until top is crispy and golden brown.
To serve
Serve individual pies sprinkled with fried thyme leaves.
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