Apple Cider Sausages and Hot Pink Ladies - High Fibre

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Two new recipes celebrating Red Apple Day (19 June 2019) – red apples contain fibre and antioxidants.


Apple Cider Sausages - High Fibre (*Vegetarian Option)

High fibre (makes 4 serves) 4-5 grams of fibre per serve.  (click here to view the low fibre / residue recipe alternative)


8 lean chicken (or Quorn®) sausages

1 red apple cored and cut into thick wedges

2 medium carrots

50 grams of green peas

1 brown onion peeled and chopped

2 cloves of garlic peeled and crushed

1 tablespoon of dried Italian herbs

1 tablespoon extra-virgin olive oil

400mls of a dry cider

200mls of low sodium chicken or vegetable stock

1 tablespoon of arrowroot flour

50 mls of pouring cream


Heat oil in a thick bottomed pan and gently fry the sausages until golden brown

Take the sausages out and put them aside

Put the pan back on medium heat and add onions, apple, carrot, peas, garlic and cook until soft

Add cider, stock, herbs and sift in flour and stir until thickened a little add the sausages and simmer for 5-10 minutes, add cream and simmer for a further 5-10 minutes, add more flour if you want a thicker sauce


Hot Pink Ladies - High Fibre

High fibre (makes 4 serves), 5-6 grams of fibre per serve (click here to view the low fibre/residue recipe alternative


1 kilo of pink lady apples cored and cut into small chunks

2 tablespoons of butter or coconut oil, melted to a liquid

2 tablespoons of crushed walnuts

1 teaspoon of vanilla extract

Sprinkle of cinnamon (optional)

Ice cream of your choice to serve


Heat the oven to 200 C

In a baking dish add the butter or oil and mix the vanilla extract through the butter or oil

Place the apples in the dish and thoroughly mix them to cover them in the butter or oil

Sprinkle with cinnamon

Bake for 10-15 minutes until soft

Remove from the oven and toss walnuts through

Serve warm with ice cream of your choice