Toffee apple banger hot dogs
Serves 4
All the flavours of autumn packed into a hot dog bun. Sticky honey-glazed sausages are packed into brioche rolls, then topped with an apple and red cabbage slaw – the perfect banger for Bonfire Night!
Ingredients:
- 8 sausages
- ½ red onion, finely sliced
- ¼ small red cabbage, finely sliced
- 1 Gala apple, or similar red-skinned apple, finely sliced
- 1 red chilli, finely chopped (optional)
- 2 tbsp natural or Greek-style yogurt
- 1 tbsp mayonnaise
- 5 tsp honey
- 1 tsp sriracha sauce, plus extra to serve (optional)
- 4 Tesco Finest brioche hot dog rolls
Method:
Preheat the oven to Gas 7, 220°C, Fan 200°C. Line a baking tray or roasting tin with greaseproof paper and lay out the sausages. Roast for 30 mins, turning the sausages halfway, until cooked through.
Put the red onion, cabbage, apple and half the chilli (if using) in a bowl, then mix in the yogurt and mayonnaise. Season to taste and set aside.
In a small bowl mix together the honey, sriracha sauce and the other half of fresh chilli. When the sausages have roasted for 20 mins, use a pastry brush or spoon to liberally glaze the sausages with the honey mix. Return to the oven for 5-10 mins until they’re nice and sticky.
To serve, slice into each hot dog roll and stuff with some coleslaw, then top with a sticky sausage and brush with any remaining honey. Drizzle with sriracha if you like an extra kick!
Recipe by Tesco Product Development Chef, Jamie Robinson.
Baked smoked garlic cheese with pesto toasts
Serves 4
There’s no better starter or indulgent snack than this oozing, cheesy dip. Smoky Camembert pairs perfectly with fresh pesto and crunchy ciabatta. Get stuck in!
Ingredients:
- Tesco Finest Camembert d’Isigny Sainte Mère 250g
- Tesco Finest Oak Smoked Garlic
- Tesco Finest Olive Ciabatta 270g
- Tesco Finest Basil Pesto 130g
Method:
Preheat the oven to Gas 6, 200°C, Fan 180°C. Unwrap a Tesco Finest Camembert d’Isigny Sainte Mere and put the cheese back in the box; discard the lid. Place on a baking tray and use a small, sharp knife to cut a small cross on top (about 1cm deep) and make 8 small incisions around the cross.
Finely slice 1 clove from a Tesco Finest oak smoked garlic bulb and poke the slices into the cross and incisions. Sprinkle over the leaves from 1 thyme sprig, drizzle with 2 tsp olive oil and season with black pepper. Wrap loosely in foil and bake for 10 mins. Meanwhile, cut a Tesco Finest olive ciabatta into 2cm slices and place on a baking tray.
Remove the foil from the cheese and return to the top shelf of the oven. Put the ciabatta on the shelf below and bake for 10-12 mins until the cheese is oozy and the ciabatta is lightly toasted. Cut a garlic clove in half and rub the cut side over the ciabatta. Transfer the cheese and toast to a serving board. Spread the toast with Tesco Finest basil pesto, then serve with the cheese to dip in.
Recipe by Tesco Product Development Chef, Jamie Robinson.
Spiced apple doughnuts with caramel sauce
Serves 6
Autumnal apples make for a perfect, rustic dessert like these spiced doughnuts with a runny caramel sauce. For some extra warmth and that real comfort food quality, add some ground cinnamon and sparkling apple juice for that homely feeling we all know and love.
Ingredients:
- 200g plain flour
- 50g cornflour
- ½ tsp baking powder
- 4 tbsp caster sugar
- 1 medium egg, beaten
- 250-300ml cider or sparkling apple juice
- sunflower oil, for frying
- 3 Rubens apples, washed, cored and each sliced into 6 rings
- 1 tsp ground cinnamon
For the caramel sauce
- 30g unsalted butter
- 50g light soft brown sugar
- 125ml whipping cream
Method:
To make the caramel sauce, melt the butter and sugar in a small saucepan over a low heat. Cook for 10 mins, swirling the pan occasionally, until the sugar has dissolved and the mixture is deep golden. Stir in the cream, remove from the heat and set aside.
Combine the four, cornflour, baking powder, 1 tbsp caster sugar and a pinch of salt in a mixing bowl. Whisk in the egg and enough cider to make a thick, smooth batter.
Mix the cinnamon and remaining sugar in a separate small bowl.
Pour the oil into a large, deep saucepan so it comes a third of the way up the sides. Warm over a medium heat until it reaches 180°C on a thermometer, or until a small cube of bread turns brown in 1 min. Working in batches, dip the apple rings into the batter and fry for about 4 mins, turning over halfway, until golden. Use a slotted spoon to transfer to a plate lined with kitchen paper, then sprinkle over the cinnamon sugar. Repeat with the remaining apple and batter. Reheat the caramel sauce and serve alongside.
Recipe by Tesco Product Development Chef, Jamie Robinson.
5-Minute mug cake
Serves 1
If you fancy a spot of cake to go with your cuppa, you’ll be able to rustle up one of these in the time it takes your tea to reach the perfect temperature! A handful of cupboard ingredients, 1 mixing bowl and 80 seconds in the microwave gives you the easiest, gooiest chocolate dessert that makes the perfect sweet treat for 1 (or 2 if you’re feeling generous).
Ingredients:
- 3 tbsp self-raising flour
- 3 tbsp caster sugar
- 1½ tbsp cacao powder
- ¼ tsp baking powder
- 1/s tsp table salt
- 4 tbsp oat milk
- 2 tbsp vegetable oil
- ½ tsp vanilla extract
- 30g plant-based dark chocolate(about 3 chunks)
And ice cream to serve
Method:
Put the flour, sugar, cacao powder, baking powder and salt in a large microwaveable mug and mix well using a fork until there are no lumps.
Add the oat milk, vegetable oil and vanilla extract and mix again until the mixture comes together and becomes smooth.
Place the chocolate pieces on top of the mixture and push into the centre using your finger or the fork so it sinks into the batter.
Place the mug in the microwave and cook for 80 seconds-no longer otherwise it might spill over.
Serve the mug cake with a dollop of plant-based ice cream on top.
Recipe from BOSH! Meat: Over 100 Outrageously tasty recipes by Henry Firth and Ian Theasby (HQ,HarperCollins). RRP £22.00
Spiced apple juice
Ingredients:
- 250ml apple juice
- 1 cinnamon stick
- A pinch of nutmeg
- Dehydrated apple slices
Method:
Add 250ml of apple juice and the cinnamon stick into a pan and heat through slowly just before it begins to boil.
Add a pinch of nutmeg once warmed and stir. Pour into a mug or tumbler glass and garnish with dehydrated apple slices.
Recipe from the experts at Wren Kitchens
Bonfire Night Catherine wheels
Makes 12
Ingredients:
- Primula Mature Cheddar
- 1 sheet of ready-rolled puff pastry
- Flour for dusting
- 1 small red pepper, diced
- 1 small green pepper, diced
- 1 small yellow pepper, diced
Method:
Unroll the pastry sheet, keeping the paper. Dust each side lightly with flour and place back on its paper. Roll out lengthways until the pastry is the same length as the paper.
Spread the Mature Cheddar cheese over the pastry sheet then sprinkle with diced peppers, making sure to cover the pastry all the way up to the edges.
Place the pastry with the short end facing you and roll up carefully – as you would a Swiss roll.
Transfer the pastry roll to a baking tray lined with parchment paper and place in the freezer for 20 minutes to firm up.
Pre-heat the oven to 200°C.
Carefully slice the pastry roll into 1cm rounds. Do not cut the rounds too thick or they won’t bake evenly.
Place the rounds back on the lined baking tray and put in the oven for around 15-20 minutes.
Serve.
Recipe from Primula
Rich beef and pepper chilli
Serves 8
Ingredients:
- 3 tbsp olive oil
- 2 onions, finely chopped
- 2 star anise
- 800g-1kg beef mince
- 4 cloves garlic, crushed
- 2 tbsp tomato puree
- 250ml red wine
- 500ml beef stock
- 2 x 400g tins chopped tomatoes
- 2 Cooks&Co roasted red peppers, roughly chopped
- ¼-1/3 jar Cooks&Co Tri-colour Jalapenos, roughly chopped, plus extra to serve
- 2 x 400g tins Cooks&Co red kidney beans, or any other tinned beans, drained
- ½ jar Cooks&Co Sweety Drop Peppers
Method:
Heat the oil in a large pan over a medium heat and add the onion and star anise. Gently saute until lightly golden. Increase the heat and add the beef mince and garlic. Cook until the beef has browned. Stir in the tomato puree and cook for a minute or so until deep red in colour.
Pour in the red wine, beef stock, chopped tomatoes, red peppers and chopped tri-colour jalapenos. Bring to a simmer, partially cover with a lid and gently cook for 1½ hours.
Stir in the tinned beans and Sweety Drop Peppers. Return to the simmer and cook for a further 30 minutes.
Once cooked, serve with extra tri-colour jalapenos on top for an additional spicy kick and some polenta wedges on the side.
Recipe from Cooks&Co
