Rice with sausage

Brown sliced sausage first, then stir in the rice so it gets coated in the fat. Add hot stock in the amount needed for your rice, cover and simmer gently until the grains are tender; avoid stirring during cooking, which can make the rice sticky.

Yes, but chill cooked rice quickly, ideally within an hour, and keep it refrigerated for no more than a day before using it. Fry it with the sausage until piping hot throughout, turning it often; reheat rice only once.

A sharp, fresh side balances the richness: try a tomato and cucumber salad, steamed greens or peas. Mustard, chopped parsley or a little lemon juice also lift the flavour.

For a meat-free version, use cooked lentils or beans and add smoked paprika for savouriness. Chicken, prawns or firm tofu also work; cook them fully before mixing through the rice.

The frankfurter version has 156 kcal and 4.02 g protein per 100 g, compared with 166 kcal and 6.5 g protein in rice with sausage. The exact flavour and texture also depend on the sausage used.

Smoked or cured sausages such as chorizo, kielbasa or andouille release plenty of flavour as they brown. For a milder dish, use a fresh sausage, remove the casing and break the meat into small pieces while frying.