Rustic Gnocchi with Chard and Jalapenos

1) Mix the cold Maggi Mashed Potato with the flour and beaten eggs in a large bowl (do not over mix).

2) Bring a large pan of water to a simmer.

3) On a well-floured surface and working in batches, roll the potato mix into long sausages about 1 cm in diameter. Using a knife, cut pieces about 3 cm from each roll. Do not worry if they look a little rustic.

4) Drop the potato pieces into the simmering water in batches. Once they have floated to the top, they are cooked. Remove with a slotted spoon onto a greased tray. At this point the gnocchi may be chilled or frozen for later use.

5) In a frying pan, add the olive oil and quickly sauté the chard then remove and set aside. Add the cooked gnocchi to the pan and gently brown them. When cooked take out and in the same pan add the tomato sauce and warm through.

6) Assemble the dish. Lay out the sauce, gnocchi and chard. Then finish with a sprinkle of jalapenos and serve.

Bubble and Squeak

1. Heat half the oil in heavy based pan and fry the onion and carrot until the onion is soft.

2. Prepare the mashed potato by whisking the mashed potato flakes into the hot water until combined. Add the onions, carrots, Brussels sprouts, pepper and thyme to the mashed potato and mix well.

3. Heat the remaining oil in the pan and add the mash mix. Stir well and cook for 10 minutes, turning once one side has turned golden brown.

4. Serve as a vegetable accompaniment or as a breakfast item topped with a poached egg.

Sausage, Champ and Onion Gravy

1. Place the sausages on a baking tray and roast in an oven pre-heated to 180 degrees for 30 minutes until cooked through.

2. Prepare the gravy by heating the oil in a large pan and gently sautéing the onions. Make the gravy by mixing the gravy mix with the cold water until smooth, then whisking into the boiling water. Pour the gravy into the pan with the onions and return to the boil, simmering for 1 minute.

3. Make the champ potatoes by simmering the savoy cabbage in boiling water for 2 minutes. Drain and set aside. Whisk the mashed potato flakes into the hot water until combined, then add the hot cabbage and finely chopped spring onion. Leave to stand for 1 minute and re-stir before serving.

4. Serve two sausages per person with a portion of mash and some peas. Decant the gravy into a jug and serve alongside.