Sausages with broccoli and garlic

Fry your sausages in a pan on quite a low heat. The low heat will keep any fat from the sausages burning and mean that you won't need to add any oil later on. Keep the sausages moving round so that they brown nicely all over. When they are just cooked, turn the heat down a bit, throw in some chopped garlic, then some broccoli. The fat from the sausages should be enough to keep anything from sticking. After a minute or so, add a very small amount of water, a little butter, and a bit of salt. Keep stirring everything round. The water will help to steam the broccoli and create an instant gravy from the sausage fat.

Tagliatelle with chicken and broccoli

Now I wasn't all too sure about making a white sauce but it seemed to work OK. So if anyone goes 'That's not how you make a white sauce!', then sorry, but bollocks.

Ingredients
2 good quality chicken breasts (to serve 2)
Broccoli (as much as you like)
Tagliatelle (as much as you like)
Plain flour
A big knob of butter
About a half pint of milk
Parmesan
Dried thyme
Salt and pepper
Olive oil

To make the white sauce, get a saucepan over a low heat, and melt the butter. Once it's melted, add in some flour and stir until you get a smooth paste. Add in the milk gradually, and keep stirring to avoid lumps. Add a bit of pepper and continue to stir until you get a nice smooth sauce.

Cut up your chicken and broccoli into bite-size bits. Heat up some oil in a pan and add the chicken, season with a bit of salt and pepper. Once it's changed colour and is nearly cooked, add the sauce along with a pinch of thyme. Give it a stir, then add the broccoli. I prefer my broccoli to be only just cooked. If you're the sort of person that likes it soft, then you should maybe boil it for a couple of minutes before adding it to the pan.

Depending on cooking time, have your tagliatelle ready for about 5 minutes after you put the broccoli in. When it's done, add it to the chicken and broccoli, along with a small bit of its cooking water. Mix it all together with a load of grated parmesan. That's it.