Pork, Apricot and Fennel Sausages

Pork, Apricot and Fennel Sausages

These little sausages are both tasty and extremely nutritious and surprisingly contain no ‘filler’ ingredients. They are flavoured with fruity dried apricot and orange zest and sophisticated fennel and tarragon. The pine nuts are FULL of all kinds of fantastic vitamins and minerals.


  • 100g fennel bulb, roughly chopped
  • 100g onion, roughly chopped
  • 25g pine nuts, lightly toasted
  • 6 dried apricots, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1 tsp dried tarragon
  • 1 tsp orange zest
  • 500g pork mince
  • Fresh black pepper
  • Oil for frying


Put all the ingredients except the mince into a blender and process until very finely chopped.

In a mixing bowl, mix the mince, fennel mixture and black pepper together thoroughly.

Taking ping-pong ball sized lumps (or a little smaller), form the mixture into sausages (or little patties if you prefer).

Fry the sausages on a low heat, turning regularly, until golden brown and cooked through.

These can be frozen after they have been fried.

Makes about 20 sausages.

[Recipe adapted for baby led weaning from Saga’s Pork, Apricot and Fennel Burgers.] –>

Chicken Kiev Nuggets

These are so quick and easy and incredibly tasty. You won’t be able to resist eating them yourself so make plenty!

The measures given below make about 20 tiny nuggets. Be prepared to double up next time if the first batch disappears too quickly.

You could easily make this gluten/wheat free by using alternatives for the flour and breadcrumbs. The breadcrumbs can also be replaced by quinoa flakes.

For a dairy free version, replace the butter with coconut oil.


  • 30g unsalted butter
  • 1 large or 2 small cloves of garlic, crushed
  • 2 chicken thigh fillets
  • Flour for dusting
  • 1 egg, beaten
  • Breadcrumbs (I blitz the ends of our loaves of bread in a blender and freeze them until needed. They can be used straight from the freezer.)


Slice the chicken across the grain into manageable sized pieces and coat the liberally with flour.

Melt the butter over a low heat. Add the garlic and heat very gently while you quickly batch prepare the nuggets.

Have your dishes of beaten eggs and breadcrumbs ready and dip about five bits of floury chicken at a time, first into the egg (make sure each is well coated) then into the breadcrumbs (press the breadcrumbs onto the eggy chicken) then pop into the pan of butter and garlic.

Repeat until all the breadcrumbed chicken is in the pan. Continue cooking on a low heat for about 10 minutes until the chicken is cooked and the breadcrumbs are golden.

Allow to cool before serving.