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Sticky Sausage Baps with Beer Braised Onions<\/strong><\/span><\/em><\/span><\/p>\n 12 pork sausages<\/p>\n 3 tbsp runny honey<\/p>\n 2 tbsp Dijon mustard<\/p>\n 2 tbsp soy sauce<\/p>\n 6 white floury baps, lightly toasted<\/p>\n Onions: – 25g butter<\/p>\n 1tbsp olive oil<\/p>\n 3 large onions, halved and finely slice<\/p>\n 200 ml dark ale [ not bitter ]<\/p>\n 1tbsp soft dark brown sugar<\/p>\n To serve – American mustard, ketchup, chilli sauce and brown sauce<\/p>\n To make the onions, heat the butter and oil in a frying pan over a low heat. Fry the onions for about 20 mins until soft. Stir in the ale and sugar, then cook for another 25 – 30 mins until it has evaporated and the onions have turned golden and caramelised. Fry the sausages in a large frying pan until golden all over and cooked through. In a bowl, mix the honey, mustard and soy, and drizzle over the sausages. Pile the sausages into the baps with some of the onions and your favourite sauce. These are ‘ YUMMY ‘ I don’t think you will have made enough !!!<\/p>\n <\/p>\n <\/p>\n Spiced Toffee Apple Traybake<\/strong><\/span><\/em><\/span><\/p>\n 250g plain flour<\/p>\n 1 1\/2 tsp bicarbonate soda<\/p>\n 2 tsp ground ginger<\/p>\n 1 tsp mixed spice<\/p>\n 200g golden caster sugar<\/p>\n 75g soft light brown sugar<\/p>\n 2 large eggs<\/p>\n 150ml vegetable oil<\/p>\n 350g Bramley apple sauce<\/p>\n toffee sauce to serve<\/p>\n Apple topping<\/p>\n 25g butter, plus extra for the tin<\/p>\n 2 tbsp soft light brown sugar<\/p>\n 2 eating apples, peeled and cut into thin wedges<\/p>\n To make the apple topping, heat the butter in a pan and stir in the brown sugar until melted, then add the apples and toss until coated. Set aside and leave to cool. Heat the oven to 180C. Butter and line the base of a deep 22-23cm square cake tin. Mix the flour<\/p>\n bicarb, ginger and mixed spice in a bowl. Put the sugars, eggs, oil and apple sauce in a separate bowl, and whisk until combined. Gradually add the dry ingredients, beating until combined. Spoon the mixture into the prepared tin. Arrange the apple pieces on the top and drizzle over the sauce from the pan. Bake for 40 – 45 mins. Keeping an eye on it and cover the cake with foil for the last 5 – 10 minutes if it’s browning too much. Cool the cake for about 10 mins then turn out. Serve warm or at room temperature. Drizzle with toffee sauce.<\/p>\n <\/p>\n <\/p>\n Bonfire Banoffee Pie with Sparklers<\/strong><\/span><\/em><\/span><\/p>\n 300g ginger nut biscuits<\/p>\n 100g butter, melted<\/p>\n 5 ripe bananas, peeled, slice lengthways, then in half<\/p>\n 1 x 397g tin caramel, such as Carnation<\/p>\n 3 x 200g bags of marshmallows<\/p>\n Cake sparklers, optional<\/p>\n Line the base of a 21cm loose bottomed tart tin [31\/2 cm deep] with non stick baking paper. Blitz the biscuits in a food processor until they reach a fine crumb, mix with the butter and spoon into the tin. Use a spoon and a flat bottomed glass and press the crumbs onto the base and around the sides of the tin. Chill in the fridge for about 30 mins. Lay the bananas on the base in an even layer, cut them to fit evenly. Spoon the caramel into a bowl, scrape it out, don’t waste any. stir well until smooth, then pour evenly over the bananas, use it all up, the higher the better. Chill for 30 mins. Preheat the grill. Arrange the marshmallows on top, starting with an even layer all over, then pile 2 – 3 high in the centre, [ check how much room you have under your grill first ] Grill for about 15 sec, or until gooey and brown on top. Decorate with cake sparklers, if you like * <\/strong><\/p>\n * <\/strong>Follow the safety instructions on the packet. and keep away from any part of the body children and flammable materials<\/p>\n Sticky Sausage Baps with Beer Braised Onions 12 pork sausages 3 tbsp runny honey 2 tbsp Dijon mustard 2 tbsp soy sauce 6 white floury baps, lightly toasted Onions: – 25g butter 1tbsp olive oil 3 large onions, halved and finely slice 200 ml dark ale [ not bitter ] 1tbsp soft dark brown sugar To serve – American mustard, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s6cWjO-12418","jetpack-related-posts":[{"id":12089,"url":"http:\/\/wenvoe.org.uk\/?p=12089","url_meta":{"origin":12418,"position":0},"title":"Veggie Bolognese (V)","author":"Alan Williams","date":"6th August 2022","format":false,"excerpt":"Veggie Bolognese (V) 2 tbsp extra virgin olive oil 2 onions, finely chopped 400g can chickpeas, drained, rinsed and roughly chopped 15g dried sliced porcini mushrooms 300g coarsely grated pumpkin or squash 200g coarsely grated courgette 1 tbsp chopped oregano leaves 2 large garlic cloves, crushed 680ml tomato passata 400g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8411,"url":"http:\/\/wenvoe.org.uk\/?p=8411","url_meta":{"origin":12418,"position":1},"title":"Sweet Potato and Blue Cheese Pancakes","author":"Alan Williams","date":"5th October 2020","format":false,"excerpt":"Sweet Potato and Blue Cheese Pancakes 1 sweet potato, scrubbed and cut into chunks 500g potatoes scrubbed and cut into chunks (Maris Piper) 3 tbsp. olive oil 2 medium red onions, diced 4 large garlic cloves crushed 1\/2 lemon juiced 50g plain flour 120g blue stilton Boil the potatoes until\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7480,"url":"http:\/\/wenvoe.org.uk\/?p=7480","url_meta":{"origin":12418,"position":2},"title":"Red Onion and Goats Cheese Tart","author":"Alan Williams","date":"1st May 2020","format":false,"excerpt":"Red Onion and Goats Cheese Tart 2 tbsp. olive oil 4 large red onions, each peeled and cut into 8 wedges 2 large garlic cloves, peeled and finely chopped 1 tsp. chopped fresh thyme leaves 1 tbsp. balsamic glaze 1 sheet frozen ready rolled puff pastry, defrosted 150g good quality\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10443,"url":"http:\/\/wenvoe.org.uk\/?p=10443","url_meta":{"origin":12418,"position":3},"title":"Cheese and Onion Pork Chops","author":"Alan Williams","date":"13th October 2021","format":false,"excerpt":"Cheese and Onion Pork Chops\u00a0 \u00a0\u00a0 \u00a0\u00a0 4 good lean pork chops 2 tsp olive oil 1 tsp English mustard 4 tbsp finely chopped onions 50g strong cheddar cheese grated 1tsp thyme, chopped Heat grill to high, then place the chops on a grill pan, rub with oil and season.\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4758,"url":"http:\/\/wenvoe.org.uk\/?p=4758","url_meta":{"origin":12418,"position":4},"title":"Cod with Tomato and Thyme","author":"Alan Williams","date":"27th June 2018","format":false,"excerpt":"Cod with Tomato and Thyme 1 tbsp. olive oil 1 onion finely chopped 400g tin chopped tomatoes 1 heaped tsp light brown soft sugar few sprigs of thyme, leaves stripped 1tbsp soy sauce 4 good sized cod fillets or Pollack Heat the oil in a large frying pan, add the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7482,"url":"http:\/\/wenvoe.org.uk\/?p=7482","url_meta":{"origin":12418,"position":5},"title":"Chicken, Sausage and Squash Traybake","author":"Alan Williams","date":"1st May 2020","format":false,"excerpt":"Chicken, Sausage and Squash Traybake 4 med skinless chicken breasts 6 good meaty pork sausages 500g squash, peeled and cut good bit sized pieces 2 red onions, peeled and cut into wedges 1 tsp. dried thyme 2tbsp. olive oil 50ml red wine 1 tbsp. maple syrup 1tsp red wine 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