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Sausages with halloumi and peppers

If you slice them thinly enough, you can use fresh bell peppers here. Merguez is my spicy sausage of choice, but chorizo has a longer fridge life if that's a consideration.


  • 8 merguez sausages or other spicy sausages, such as chorizo, weighing about 340g in total

  • 250 g block haloumi

  • 220 g jar of flame roasted peppers drained

  • 1 tablespoon garlic-flavoured oil


  • 1.

    Preheat the oven to 220C/425F/Gas 7.

  • 2.

    Place the sausages into a low-sided roasting tin (this makes the cooking time shorter).

  • 3.

    Cut the halloumi into 0.5cm/┬╝in slices and lay them on and around the sausages in the tin.

  • 4.

    Cut the peppers into chunks and strew them around the sausages and cheese. Drizzle over the garlic-flavoured oil.

  • 5.

    Transfer the tin to the oven and bake for 15-20 minutes, or until the sausages and cheese are golden-brown.


Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website:

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