Category: Cookery

Glamorgan Sausages by DonnaLulu Cooks

We’ve had quite a culinary week, what with Shrove Tuesday last Tuesday and St. David’s Day the day after! These Glamorgan sausages are delicious and easy to make. They can be cooked as they are or they can be covered in breadcrumbs for an extra crunch – and it will use up any leftover bread!

Glamorgan Sausages


You will need:


150g leeks – washed & finely sliced16930759_609660945889211_1088643964_o

25g butter

100g breadcrumbs – brown or white

175g Caerphilly cheese – grated

2 egg yolks

2 tsp wholegrain mustard

Handful chopped parsley

Pinch each of salt & pepper

Glug of vegetable oil for frying



This recipe will make 6 larger sausages or 8 smaller ones.


Over a medium heat, melt the butter in a saucepan or frying pan and add the leeks. Gently fry the leeks until softened and set aside. In a large bowl add the breadcrumbs, cheese, parsley, salt & pepper and mix until combined. In a separate bowl, whisk the egg yolks and mustard. Add the leeks to the breadcrumb mix and then add the egg yolks. Mix with a wooden spoon until the mixture is all combined.


Using your hands, bring it all together into one and then divide the mixture into 6 (or 8) and shape each piece into a sausage shape. Put them on a plate, cover with cling film and place in the fridge for at least 30 minutes so they harden and are easier to cook. If you want to coat them in breadcrumbs you will need the 2 egg whites and 100g extra breadcrumbs. Whisk the 2 egg whites until just beginning to froth, dip each sausage in the egg white and then roll them in the breadcrumbs on all sides. Place the sausages on a plate, cover with cling film and then place in the fridge.


To cook them, heat the oil in a frying pan over a medium heat. Place the sausages in the pan and gently fry on all sides turning them, as they become golden, crisp and hot in the middle. Serve as you wish, with salad, in a bun, in a wrap or with chips!

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Recipe by Donna Thomas

Website: donnalulucooks.co.uk

Facebook: DonnaLulu Cooks

Twitter: @DonnaLuluThomas


Beetroot & Lemon Valentine Brownie by DonnaLulu Cooks

Each month Donna Thomas will share one of her secret recipes….  Lovely to make yourself, even better to ready made from Donna though!!

Beetroot in a brownie or try it with a sweet potato or just leave that part out – it works just as well. The lemon and the lemon curd give it an extra sharpness as the chocolate can be quite rich. Although it is a Valentines treat!


Beetroot & Lemon Valentine Brownie

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You will need:


175g good quality dark chocolate

150g butter

175g dark brown soft sugar

2 eggs

150g raw beetroot, peeled & grated

Zest of 1 lemon

100g self-raising flour

6 Tsp lemon curd – optional



Pre-heat the oven to 170C/fan 160C/gas mark 4. Grease a 22cm/8 inch square cake tin, line with baking parchment making sure it hangs over the edge of the tin to make it easier to remove later.  Lightly grease the parchment.


In a heatproof bowl, break up the chocolate and add the butter. Melt gently over a pan of simmering water (making sure the bottom of the bowl doesn’t touch the water) stirring occasionally until the chocolate & butter are melted, then set aside. Alternatively you can place the bowl in the microwave on a high setting until melted. Place the sugar and eggs in a separate bowl or standalone mixing bowl and whisk until light and fluffy – this will take around 5 minutes with a mixer on a high speed. Add the chocolate mix and whisk for 30 seconds then add the beetroot & lemon zest and whisk for a further 30 seconds. Gently fold in the flour until it is just combined and pour the mixture into the prepared tin. An optional extra to make it more lemony, is to dot ½ teaspoons of lemon curd over the top of the mixture. Place in the oven and bake for 20 – 25 minutes. It may crack slightly but that’s fine and the brownie should be just set. Place on a cooling rack to cool down completely. Once cool, gently pull out the brownie from the tin using opposite sides of the greaseproof paper. Cut into heart shapes or squares and enjoy with ice cream, cream or just as they are!


Recipe by Donna Thomas

Website: donnalulucooks.co.uk

Facebook: DonnaLulu Cooks

Twitter: @DonnaLuluThomas


Blackberry Flapjacks – I’ve been Foraging for some Free Food!

This easy recipe is great to make and a great addition to any lunchbox or a mid-morning treat! With freshly foraged for seasonal blackberries, it’s almost good for you too!  ….and all those calories I used blackberry picking, well they count too don’t they?


You will need;

150g soft light brown sugarblackberry-flapjack-nene-local-sept-2016-issue

150g unsalted butter

1 tbsp. golden syrup

300g porridge oats

120g fresh blackberries

1 tsp. ground cinnamon (optional)

Pinch of salt


Preheat the oven to 150C/gas mark 2. Lightly grease a square or round 7 inch cake tin.


Place the sugar, butter and golden syrup in a large pan and melt together on a low – medium heat until the sugar has dissolved and the butter has melted. Turn off the heat and add the oats, spice, salt and stir until all the ingredients are well combined. Gently stir in the blackberries making sure not to break them up too much. Tip the mixture into the prepared tin and press down firmly and evenly with the back of a metal spoon. Bake in the oven for 15 to 20 minutes until golden brown on top and bubbling at the edges. Leave to cool in the tin and then tip it out and cut into generous pieces.


Recipe by Donna Thomas

Website: donnalulucooks.co.uk

Facebook: DonnaLulu Cooks

Twitter: @DonnaLuluThomas