RELAXED ENTERTAINING

Make your time with family and friends memorable with restaurant-style dinners that are simple to make at home

- AILSA BURT

Folded omelette & merguez sausage sandwiches with quick chilli jam

If you’d like to make these sandwiches for a crowd, use a bigger pan for the omelette and cut to fit in the rolls. 

SERVES 4 PREP 20 mins COOK 45 mins EASY

• 4 merguez sausages
• 4 ciabatta rolls, halved
• 100g halloumi, cut into 8 slices
• 6 eggs
• small handful of coriander, finely chopped
• 1 tbsp harissa
• 25g butter 

For the chilli jam (makes 300g)

• 50g red chillies
• 2 tbsp tomato purée
• 2 roasted red peppers from a jar, drained and roughly chopped
• 3 garlic cloves, roughly chopped
• 15g ginger, peeled and roughly chopped
• 80g golden caster sugar
• 100ml rice vinegar

1 Begin by making the chilli jam. Trim and halve the chillies and put in a wide, non-stick frying pan over a high heat. Dry-fry for around 5 mins, shuffling the pan regularly until charred and blackened. Turn the heat down to low and stir in the tomato purée and 2 tbsp water. Cook for 2 mins until the water has evaporated and the purée has caramelised slightly. Tip into a food processor along with the red peppers, garlic and ginger. Pulse until finely chopped before returning to the pan along with the sugar and vinegar. Bring to a simmer and bubble for 15-20 mins until thick and jammy. Transfer to a bowl and leave to cool. Will keep in an airtight, sterilised jar in the fridge for up to a month.