10/09/2014 13:36 BST | Updated 10/11/2014 05:59 GMT

A Trip Down Memory Lane

Traditionally in Mauritius we make this with corned mutton which has a much stronger flavour and Iove it but I love corned beef as well and in the UK this is readily available and easier to get hold of. To be honest with you I love most tinned things, sardines, mackerel, anchovies and I suppose it's mostly out of nostalgia. Growing up it was rare to get hold of fresh meat and fresh fish so mid week suppers were made up of store cupboard ingredients. I don't feel any shame still reaching for these to make a quick and tasty mid week dinner, such as a simple pasta with tinned sardines, capers and olives.. So easy and delicious.

This recipe for Rougaille which is a classic Mauritian Creole sauce, looks like a simple tomato sauce but has huge depth of flavour thanks to the subtle herbs and chilli kick, it's also ideal for students as it's cheap, easy to prepare and delicious too. It's made with tomatoes, garlic and fresh thyme. In the spirit of making the most of store cupboard I like using tinned tomatoes as they have a richer flavour.

Here's my recipe for a simple mid week supper :-

Corned Beef Rougaille


1tsp vegetable oil

1 large Spanish onion sliced

2 cloves of garlic chopped finely

10 sprigs of fresh thyme

2tbsp chopped coriander stalk

2 red birds eye chilli finely chopped (according to taste)

1 tin good quality plum tomatoes (400g) Pinch of sugar

1 tin (340g) corned beef reduced salt, sliced into 1/2 inch slices. Salt according to taste


In a large frying pan, cook the onions of a high heat, keep stirring until they start to colour, around two minutes.

Reduce the heat to a medium flame and remove half the onions from the pan and set aside.

Add the garlic, thyme, chilli and coriander stalk and cook for two minutes until the garlic starts to colour.

Add the tomatoes and sugar and cover the pan and cook for 20 minutes stirring occasionally

Add the sliced corned beef over the rougaille and cook with the lid on for a further two minutes.

Remove from heat, top with the reserved onions and serve warm with freshly baked bread.