Here’s a recipe that’s long been a family favourite, but I’d found it tricky to calculate the carbs by weight as rice, vegetables and sausages are all in one dish.  I’ve started using a brilliant new app that really helps to record your own favourite recipes and provide an accurate carb-count for them – Cook & Count Carbs. You just input the ingredients and quantity, and the app does the calculations for you. It’s invaluable for keeping a log of the carb-counts of your favourite recipes (especially if, like me, you have endless back-of-envelope maths scribbles lying around the kitchen) and helps you calculate
the carbs so that you can divide a dish into portions, not just weight.

Ingredients (serves 5):

Pack of 12 Cumberland chipolatas

225g (uncooked weight) Easy Cook long grain rice

400g can chopped tomatoes

450ml low salt vegetable stock

1 red and 1 yellow pepper, chopped

1 bunch of spring onions, chopped

1 tblsp rapeseed oil

½ tsp of smoked paprika

1 tsp dried mixed herbs

Method:

1. Grill the chipolatas for 10-12 minutes until cooked, and set aside
2. Heat the oil in a large pan, and stir in the smoked paprika and herbs
3. Add the rice to the pan and stir so it’s coated in the oil
4. Add the tomatoes and stock, cover and simmer for about 15 minutes, stirring from time to time
5. Stir in the peppers and most of the spring onions, cover and cook for another 10 minutes
6. When most of the liquid has been absorbed, add the cooked chipolatas and the rest of the spring onions to garnish

Carb-count:

46g per portion (one fifth of the whole dish)