Stuffed Sausages and Baked Bean Flan

Simple recipes are the best – and they don't get much simpler than the recipes for stuffed sausages and for baked bean flan. These come from a recipe book probably published about 50 years ago to raise money for the building of a new church hall.

Stuffed Sausages: For the stuffing – quarter of a tsp of breadcrumbs, one ounce of margarine, 1 desertspoon of chopped parsley, one tsp of finely chopped onion, one egg yolk. Also – half a pound of sausages and four rashers of bacon.

Method: Melt marg and add all stuffing ingredients together. Make cut the length of each sausage, taking care not to cut through completely. Fill with stuffing. Remove rind from bacon and wrap rasher round each sausage. Bake at 425F or mark 6 for 20 to 30 minutes.

Baked Bean Flan: Six ounces of shortcrust pastry, one tin of baked beans, one medium onion sliced, four ounces of chopped and cooked bacon, two large potatoes cooked and sliced, grated cheese.

Method: Line a tin approximately two and a half inches deep with shortcrust pastry. Cover bottom of tin with baked beans. Add a layer of sliced onion, a layer of bacon and a layer of sliced potato. Cover top with grated cheese and cook in oven for 30-40 minutes.

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