• 2 tbsp oil
• 1 onion
• 3 cloves garlic
• ½ c water
• 1 c Arborio rice
• 2 x 400 g tins crushed tomatoes
• ½ chopped capsicum
• 1 tsp brown sugar
• 1 c chicken stock
• 4 sausages
• 1 c grated cheese
• 1 tbsp chopped parsley
• 200 g frozen peas
• Heat the oven to 170C.

Heat the oil in a large cast iron frying pan or oven proof pot, and cook the onion and garlic until softened and then add in the rice and stir for 2 minutes until lightly toasted. Add in the water, tomatoes, vegetables, stock and seasonings. Add in extra water if needed. Cover and cook for 50 minutes or until the rice is tender. Brown the sausages on a tray in the oven, and then cut them into thirds.

When the risotto is almost cooked poke the sausage pieces into the pan and top with grated cheese and grill for a few minutes until golden. Top with the chopped parsley and serve.

• 1 ¼ c self raising flour
• 1 c wholemeal flour
• 1 tsp baking powder
• ¼ tsp cinnamon
• ½ c brown sugar
• ¾ c milk
• 2 eggs
• 125 g melted butter
• 2 grated apples
• Crumble topping
• Rub together the following incredients
• ¼ flour
• ¼ raw sugar
• 1/3 c rolled oats
• 40g butter

Preheat the oven to 190C. Mix together in a large bowl the flours, baking powder, grated apple, cinnamon and sugar. In a separate bowl whisk together the wet ingredients together and then add to the flour mixture and stir until just combined. Place in greased muffin tins and place 2 tsp full of the crumble onto the top of each muffin before cooking for about 25 minutes or until cooked and golden.