Sausage and tomato pizza

Get the kids involved with this tasty meal – a home-made version of a takeaway favourite, topped with sausages, cheese, and hidden vegetables.

Serves 4

Prep time: 15 minutes

Cook time: 17 minutes


8 Richmond thin sausages

275g strong plain bread flour
Pinch salt (optional)

1 sachet easy blend dried yeast

3 tbsp olive oil

150-160ml warm water

OR 2 ready prepared large pizza bases

6 tbsp ready prepared pizza topping sauce

½ green pepper, deseeded and finely diced

50g sweetcorn niblets

100g cheddar cheese, grated

125 g mini mozzarella balls


  1. In a bowl mix together the flour, salt and yeast. Mix together the oil and water. Make a well in the centre of the flour and pour in the liquid. Bring the mixture together and knead on a lightly floured surface for 5 minutes. Roll the dough out to a 25 cm circle and line a pizza baking sheet. Set aside.
  2. Pre heat the oven to 220 C, 425 F, gas mark 7. Cook the sausages in a roasting tin in the oven for 10 minutes. Remove from the oven and slice in half.
  3. Spread the pizza topping sauce over the pizza dough and then arrange the sausages on top. Top with the remaining ingredients and bake in the oven for 12 minutes.

TIP: For a really crisp base slide the cooked pizza off the pizza dish and cook directly on the oven rack for a further 5 minutes. If using a ready prepared base cook the pizza for the suggested pack instruction time.

Sausage rolls with sweet tomato relish

Makes 4 sausage rolls


4 thick Richmond sausages

Drizzle of oil

500g pack of puff pastry

1 egg, beaten

For the tomato relish:

1 tbsp olive oil

1 small onion, peeled and finely chopped

400g ripe tomatoes, roughly chopped

30g soft brown sugar

2 tbsp red wine vinegar


  1. Pre-heat the oven to 220C/425F/Gas 7.
  2. To make the tomato relish, heat the oil in a pan and sauté the onion for a few minutes to soften.
  3. Add the tomatoes, sugar and red wine vinegar; bring to the boil, reduce the heat and allow to simmer for 20-25 minutes until reduced and thickened. Allow to cool.
  4. To make the sausage rolls, grill or pan-fry the sausages in a little oil for approximately 8-10 minutes until browned all over. Remove from the heat and allow to cool.
  5. Roll the puff pastry out on a clean, flat surface dusted with flour until it is 2-3 mm thick. Cut out 4 rectangles to be 8cm x 12cm (for the base) and 4 rectangles to be 10cm x 14cm (for the top).
  6. Place a sausage onto the centre of the smaller pastry rectangle (the base) and spoon a little relish over the top. Brush the edge of the pastry with the beaten egg and place the larger piece of pastry on top. Press the edges together, and use a fork or back of a spoon to crimp the edges together. Re-trim the pastry as necessary to create a neat finish and then lightly score the top of the rolls with a sharp knife to make 3-4 small slits for the steam to escape. Continue this process to make 4 sausage rolls. Chill in the fridge for up to half an hour.
  7. Brush the remaining egg wash over the sausage roll and transfer to a non-stick baking tray and bake for 15-20 minutes until the pastry is crisp, golden and risen.
  8. Remove from the oven and serve with the extra relish.

BBQ sausage and vegetable kebabs with a mustard and honey glaze

Makes 12 mini kebabs


Drizzle of oil

12 thin Richmond sausages

1 red onion, peeled and cut into small wedges

1 yellow pepper, de-seeded and cut into chunks

1 green pepper, de-seeded and cut into chunks

1 orange pepper, de-seeded and cut into chunks

12 cherry tomatoes

2 tbsp honey

2 tbsp wholegrain mustard

8 tbsp olive oil

salt and pepper

* You will need 12 x mini skewers


  1. Soak the skewers in water for a minimum of 30 minutes before using to prevent from burning.
  2. Pre-heat the BBQ or griddle pan until hot.
  3. Heat a little oil in a frying pan and cook the sausages for 10-12 minutes turning frequently until browned all over. Remove from the pan and cut in half.
  4. Thread a piece of sausage onto a skewer and alternate with the red onion wedges, pepper chunks and cherry tomatoes, using 2 sausage pieces per skewer. Continue this with all the skewers alternating the vegetables and sausages as you choose.
  5. Mix the honey, mustard and oil together in a small bowl and season with salt and pepper. Brush the marinade over the kebabs and then barbeque or grill for 8-10 minutes, turning halfway through cooking, until the vegetables are softened.
  6. Remove from the heat and serve at once.