Exactly what shall i prepare for dinner today? its a perennial quandary. the endless options are thrilling and thinking up dishes is regarded as lifes great pleasures. despite the fact that we prepare within my restaurant, making supper yourself is something entirely various and sacred.

For most chefs, this can be a mild activity, followed by the musical clatter of pots and pans, the see-saw of a knife on awooden board in addition to symphony of anything great simmering in a pot. not for me.

Before we were wed, my hubby had intimate some ideas about us preparing collectively. wed be a modern few who would share the domestic burden, pouring barolo to sip while cutting the soffritto for the cloth. ours would-be an egalitarian and peaceful cooking area run by two people crazy. it had been a fantastic dream.

He soon discovered that i am an alpha prepare. i operate a terrifying dictatorship over my cooking area area with a bossiness i would personally never display at the job. from forensically using apart the kitchen to create a detailed shopping list to deploying my complete cooking prowess therefore we can consume the glossiest share of risotto milanese on an unassuming tuesday evening, i am all ferocious concentration and performance, gnashing tongs andteeth.

My husbands approach is more laidback. a mercurial daydreamer, he never ever makes a shopping number when he cooks, he utilizes every kitchen area implement. it's mayhem, a nonstop circus of burnt onions, overcooked seafood and cluttered work areas. we teeter in the edge of a wedlock war area...so this one-pot sausage wonder could be saving our marriage.

Is there an even more simple ingredient than a sausage? only set all of them into a pan, include temperature and they're going to virtually cook by themselves. and some veggies or a starch, they truly are simply the solution for those nights when all that's necessary doing is eat something which informs you all is appropriate aided by the world without a lot of fuss or frippery. they may be the very definition of efficiency, but simple sausages, with a little assistance from a larder well-stocked with international components, can get really beyond ordinary bangers and mash.

Because of this recipe, i use north african lamb merguez sausages, bursting with paprika, coriander and cumin, nevertheless could use any you would like providing they're not too lean. while they cook, they ooze their spice-tinged fat to the gluey sauce created using pomegranate molasses and red wine. its perfect for mopping up with shop-bought flatbread, that can be warmed within the toaster. without drudgery of a pile of dishes to scrub, theres longer to flake out, take in wine and luxuriate in marital bliss.

Serves 4

Ravinder bhogal is chef-patron of jikoni in london; . follow this lady on instagram

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