Moderately active - Do light to moderate intensity exercise 3-4 times a week. E.g. going to the gym / swimming / cycling / horse riding / dance classes / playing golf. Daily dog walking (brisk pace, twice a day). Pork (43%), Water, Pork Fat (8%), Rusk (𝐖𝐡𝐞𝐚𝐭), Potato Starch, 𝐒𝐨𝐲𝐚 Protein Concentrate, Ingredients less than 2%: Salt, Flavourings, Stabilisers: Guar Gum, Diphosphates, Preservative: Sodium 𝐌𝐞𝐭𝐚𝐛𝐢𝐬𝐮𝐥𝐩𝐡𝐢𝐭𝐞, Antioxidants: E300 & E307, Colour: Cochineal The ultimate retro sausage recipe – Curried Sausages! Browned sausages in a curry flavoured sausage gravy with carrots and peas, it’s totally 80’s,totally kitsch, and we totally love it. Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. Typical jobs: office worker, sales rep, bus/taxi/lorry driver.

Moderate - On your feet for much of the day, either standing or occasional slow paced walking. Typical jobs: shop assistant, teacher, chef/cook, bar worker, engineer. Heat the oil in a large heavy-based pan or flameproof casserole and add the meatballs, frying them until golden-brown, as they become firmer, nudge them up in the pan to make room for the rest if you can’t fit them all in at first. Tried soaking my lentils before cooking, giving them a 24 hour head start prior to cooking my sausages & I was not happy. They turned too mushy. Being European I like an al dente feel to my hero of the dish which accompanies. Inactive - Do very little exercise, going for the occasional walk (moderate pace, low intensity). Spend majority of leisure time doing activities such as watching TV, playing computer games, on the internet, reading, cooking, driving, general household chores.I’ve been quite restrained with the vegetables in this recipe, but it can certainly take more – there’s plenty of of the curry gravy. Otherwise, try it with a side of a garden salad or leafy greens tossed with French Dressing, Balsamic Dressing or even the simple vinaigrette used in this Everyday Cabbage Salad. – Nagi x One of the biggest discussions I see between Slimming World followers is sausages! Not to mention sausage-gate recently over a well known brand… I love a good sausage (ooooh err saucy haha). Add the wine (or vermouth) and chopped tomatoes, then fill half of one of the empty cans with cold water and tip it into the other empty can, then into the pan - the can-to-can technique is just my way of making sure you swill out as much of the tomato residue as possible.

If you’re dubious about this retro classic, think of it this way: Curried Sausages are reallyjust sausages with gravy, with addition of curry flavour.To cook the lentils, put 2-3 tablespoons of the oil into a good-sized saucepan (and one which has a lid that fits) on the heat and when it's warm add the chopped onion. Sprinkle with salt (which helps prevents it browning) and cook over a low to medium heat till soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for half an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance. Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the hob, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides — which won't take more than 5 minutes or so — throw in the wine and water and let bubble up. Cover the pan, either with a lid or tin foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong.