Page 43

Stir it up magazine May 2017

Serves 2 500 calories per serving ‘Tom’s Daily Plan’ is published by HQ, Paperback £16.99, e b o o k £ 5 .9 9 SignatureMy dish Mum’s Sausage Casserole 1 tsp olive oil 1 red onion, cut into thick wedges 3–4 sprigs of thyme 1 garlic clove, sliced 4 pork and herb sausages Small handful of freshly chopped parsley, to serve Good splash of Worcestershire sauce 5g butter 15g plain flour 250ml hot beef stock 1 tsp tomato purée Salt and freshly ground black pepper For the root vegetable mash: 1 parsnip (about 125g), chopped 1 large carrot (about 125g), chopped 150g wedge of swede, chopped 50ml milk 10g butter Ingredients for about a minute to make a paste. Slowly add the stock, stirring constantly to make a smooth sauce. Stir in the tomato purée and Worcestershire sauce. 3. Put the onions and sausages back in the pan and put the lid on. Bring to a gentle simmer, then cook for 20–25 minutes, stirring every now and then. 4. To make the mash, put the root veg in a saucepan, cover them with cold water and add salt. Put a lid on the pan and bring to the boil. Simmer for about 20–25 minutes until all the vegetables are very tender. Drain them, then tip them back into the pan. Put the pan back on the turned-off hob and leave for a minute or so to steam-dry the veg. Add the milk and butter, then season and mash until smooth. 5. Serve the mash with the sausages and spoon the gravy over the top. Garnish with parsley and serve with green veg. 1. Heat the oil in a flameproof casserole dish and stir-fry the red onion for 5 minutes until it starts to soften. Stir in the thyme and garlic, season well, and cook for 1 minute. 2. Add the sausages to the pan and brown them on each side. Take the onion and sausages out of the pan and set them aside. Add the butter and plain flour and stir Tom Daley Good nutrition is a way of life for diver Tom Daley, and now the Olympic athlete is sharing his culinary and fitness tips in a new book. ‘Tom’s Daily Plan’ is an accessible and effective nutrition, fitness and lifestyle book featuring more than 80 easy-to-prepare recipes, home workouts for all fitness levels, and lifestyle tips, showing you in simple steps how you can train your body and mind to reach your health and fitness goals. Says Tom: “As an Olympian, who trains for five hours a day, six days a week, I have learnt a huge amount about food and nutrition and have spent a lot of time trying to learn about my body and mind so I can perform to the best of my ability. “The book aims to pass on some of these ideas, so that you can achieve your best and feel amazing, all day, every day.” Tom is one of the world’s most recognised Olympic athletes, who first made a name for himself when he won gold at the European Championship in 2008 as a 13-year old, becoming Britain’s second youngest male Olympian of all time. 2012 found him winning the overall FINA World Series title, alongside his second European gold, before qualifying for London 2012. Since scooping a bronze medal at the London Olympics and the Olympics in Rio de Janeiro, Brazil, his drive to win gold has gone from strength- to-strength. Here, he shares one of his favourite recipes from the book – for his mum’s sausage casserole… Method SIGNATURE DISH MAY 2017 43


Stir it up magazine May 2017
To see the actual publication please follow the link above