I am so excited to be contributing the Bubele Edit.  In the coming weeks I am looking forward to sharing some wonderful recipes, which I hope you will enjoy cooking for your family.  I run a cookery school in my home in London called Emma’s Kitchen, and I teach people to cook simple, delicious food.  I have no qualms in sharing with you the fact that I love food.  I love feeding my family.  I love filling my kitchen table with friends and sharing bowls of deliciousness with them.  Some might say that I’m greedy but I would prefer to say I am over-enthusiastic when it comes to eating.

I hope you have had a wonderful summer. We have just spent an idyllic few weeks on a remote island in the Inner Hebrides of Scotland (forgive me for not telling you which Island but it is a hidden gem and our Shangri-La). There is nothing to do except swim in the rolling Atlantic waves and walk along endless white sandy beaches and cook and eat delicious food. My food sources on the island are from opposite ends of the scale; a rather meager and limited grocery store and a wonderful local fisherman who supplies fresh fish daily from the Atlantic Ocean.

This might sound like a nightmare holiday to you – but remember I LOVE food and indeed, I do like a challenge.   What my 3 teenage children need after a day surfing with the Hebridean seals is hot food fast.  Since they were tiny I have been cooking Sausage Pasta for them – it’s what they all call for when asked what they would like to eat.   It’s fantastically easy to prepare and cook, and is perfect for filling up hungry children straight out of the sea – or indeed (whilst I don’t want to think about the summer holidays being over) tired, hungry children after nursery, school or a good kick about in the Park.

This recipe is for 4, but can easily be doubled when you are cooking for more, or want to pop half of it in the freezer.  I am a bit strict about sausages – but if you can, try and buy sausages that have at least 97% meat – that way the juices that ooze out during cooking which help hugely with the delicious taste of this dish, are lovely meaty juices, not grey cloudy and nasty.  It should be easy to see the percentage of meat on the packaging. HECK, THE BLACK FARMER and HARROGATE are all brands I would recommend and have the percentage figure printed clearly on either the front or back of their packaging.

Please try this recipe – it is truly yummy. Let me know how it goes.  Happy Cooking.

Sausage Pasta (Serves 4)

 This is quick, easy and delicious – a meal that can be cooked and devoured in 30 minutes


  • Olive oil
  • 1 onion
  • 6 sausages
  • 2 tins tomatoes
  • 3 tablespoons crème fraiche
  • Salt and Pepper
  • Pasta
  • Grated cheese

Prepare the ingredients

  1. Chop the onion and skin the sausages
  2. Fry the onions in a little olive oil until soft and translucent
  3. Pull the skinned sausages into small pieces and add to the onions
  4. Cook for about 10 minutes

Add the tomatoes and cook the pasta

  1. Add the tins of tomatoes and stir through, and simmer whilst you cook the pasta
  2. Put a large saucepan of salted water to boil on the hob
  3. Once boiling, add the pasta (about 100g per person) and cook according to the packet instructions

Add the crème fraiche

  1. Just before serving, add the crème fraiche to the sausage and tomatoes and stir through
  2. Taste and season if necessary
  3. Drain the pasta, and add it to the delicious sausage and tomato sauce
  4. Serve with some grated cheese

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