Salchicha al vino with creme fraiche

Again I've nicked this from Nigel Slater, though I've adapted it somewhat to fit what I had in the "magic" fridge.

I used Toulouse sausages, which have a high herb content, but use what you have to hand (that's Nazca's motto I think :-)).

First I sweated/fried off an onion, and a sliced stick of celery in a saucepan. When nice and see-through I added the de-skinned sausage lumps and browned them off. The sausage should stick to the pan (mine doesn't have a non-stick surface) which creates lovely crusty/caramelised bits of sausage. At this point I threw in garlic, dried chili, 1/2 red pepper and sliced chestnut mushrooms. Once they'd had a chance to warm through I chucked in the white wine (before the bits stuck to the pan burnt, but after the mushrooms had visibly started to cook), I used enough to just cover the contents of the pan.

At this point I also added thyme (because I have a huge wad of it) and parsley (because I had a huge wad of it). But oregano would be nice too. S*d it, just whack any herbs in, how bad can it be?

Once the wine had reduced to about half (but more importantly, the rice had cooked) I put a spoon full of creme fraiche into the mix and stirred it in... 30 secs later it was ready to serve.