Cosy Giant Cheesy Pigs in Blankets
with Homemade Cranberry Ketchup, Wedges and Sprout Slaw
This Cosy Giant Cheesy Pigs in Blankets is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
2
Medium Tomato
100
Brussels Sprouts
1
Apple
2
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
60
Mature Cheddar Cheese
(Contains Milk)
4
British Streaky Bacon
2
British Hickory Smoked Sausages
(Contains Sulphites)
30
Dried Cranberries
60
Burger Sauce
(Contains Egg, Mustard)
120
Coleslaw Mix
Not included in your delivery
2
Tomato Ketchup
½
Sugar for the Sauce
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Cut the tomato into 1cm chunks.
Trim the Brussels sprouts and quarter through the root (see ingredients for amount).
Quarter, core and grate the apple (no need to peel). Slice the buns down through the middle (but not all the way through). Grate the cheese.
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, wrap each sausage in 2 rashers of bacon - starting at the top, spiral the rashers down the sausage one after another so the whole thing is covered. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the sausages onto a baking tray.
Bake on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.
While everything bakes, heat a drizzle of oil in a medium frying pan on medium heat.
Once hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins.
Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.
Once cooked, transfer to a medium bowl and set aside.
Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
Once hot, add the cranberries and tomato. Cook until starting to soften, 3-4 mins.
Stir in the ketchup, sugar and water for the sauce (see pantry for all amounts). Bring to the boil, then reduce the heat to medium. Simmer until the tomatoes have broken down and the sauce is thick, 6-7 mins. Stir occasionally.
Once cooked, taste and add salt, pepper or sugar if needed, then remove from the heat.
Meanwhile, add the burger sauce, coleslaw mix and grated apple to the sprouts. Season with salt and pepper, then mix well.
Pop the buns into the oven to warm through for 2-3 mins.
When everything's ready, pop the buns on your plates and spoon in the cranberry ketchup. Sprinkle in the cheese, then finish with a giant pig in blanket.
Serve with the wedges and sprout slaw alongside.
Enjoy!
