Melissa Walsh

5 days ago | nzwomansweeklyfood.co.nz | Nici Wickes |Melissa Walsh

1 cup fresh breadcrumbs (this recipe used sourdough for extra flavour and a robust texture)1 cup fresh breadcrumbs (this recipe used sourdough for extra flavour and a robust texture)Pat the pork skin dry and score with a sharp knife, or better still, get your butcher to do it. Leave uncovered for 1-2 hours or overnight in the fridge to further dry out the skin. When ready to cook, rub the skin with olive oil (about 2 tbsp) and sprinkle with 2 tsp salt.

1 month ago | nzwomansweeklyfood.co.nz | Emma Boyd |Melissa Walsh

A comforting, cost-effective meal, this classic sausage curry recipe is perfect for cooler winter nights. We’ve used pork sausages in this recipe but really you can use any protein that you prefer. Looking for other sausage recipes? See our simple sausage recipes for easy dinners.