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!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 in a bowl, then mix in the yogurt and mayonnaise.
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.to a serving board. Spread the toast with Tesco Finest basil pesto, then serve with the cheese to dip in.Autumnal apples make for a perfect, rustic dessert like these spiced doughnuts with a runny caramel sauce.
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.Serve the mug cake with a dollop of plant-based ice cream on top.Add 250ml of apple juice and the cinnamon stick into a pan and heat through slowly just before it begins to boil.
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