November Recipes

Sticky Honey Mustard Sausages

A friend made this for a bring and share party, it’s delicious, more-ish and will get your fingers sticky so have some serviettes to hand and get people to wipe before they touch the gaming pieces!

Serves 8-10

  • 1 small jar wholegrain mustard (or other mustard of your choice)
  • 3-5 tablespoons honey
  • 48 cocktail sausages
  • 1 loaf of bread (not sliced), I like wholemeal for this but white would also work

Cook the sausages in the oven at 200°C (fan 180°C / gas 6) in a small about of oil for about 20-25 minutes, turning occasionally until brown and almost cooked through.

Meanwhile cut the top off the loaf of bread and scoop out the insides (save this for the breadcrumbs needed in the treacle tart recipe). Put the bread shell in the oven for a few minutes to dry it out so it holds its shape.

Mix the mustard and honey together, add more honey to taste and coat the sausages, then finish cooking the sausages before putting into the loaf. Serve while piping hot with cocktail sticks to get the sausages out of the bread shell.

 

Mulled Cider

I prefer adding the spices to this winter warmer myself so I can adjust to taste, but you can always buy sachets of mulling spice instead. This also works great with just apple juice if your guests are driving home after games!

Makes about 7 cups, depending on mug size

  • 75cl of quality cider (not fizzy)
  • 1 litre apple juice
  • 1 orange
  • 3 tablespoons brown sugar
  • 2 cinnamon sticks
  • 4 cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg

Put the ground cinnamon, allspice, nutmeg and ginger into a linen sachet and tie securely. Cut the orange into slices and stick the cloves into the skin.

Add the cider, apple juice, cut up orange, cinnamon sticks and spice sachet into a saucepan. Put onto a low heat for about 20 minutes and it’s ready to serve. Keep it warm but not boiling and ladle it into mugs for your guests.

Do not forget about this as it will end up caramalised at the bottom of the saucepan once all the liquid has evaporated (this has happened to me!).

If you like it more alcoholic, swap some of the apple juice for cider, but this will be strong – you have been warned!

 

Hot Chocolate

Serves 4

  • 100g chocolate of your choice
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • Mini marshmallows

Break up the chocolate and heat in a glass bowl over a saucepan of boiling water. Stir in the spices.

Place mini marshmallows into 4 individual slots in a deep ice cube tray and add a lolly stick or teaspoon into the chocolate and leave to set.

Stir into warm milk to make the hot chocolate, add whipped cream and marshmallows if you desire.

 

Treacle Tart

This is my grandad’s recipe, and you’re meant to let it cool before you eat it, but it tastes delicious warm. For a twist, try swapping the lemon for orange.

Serves 6-8

  • 250g self-raising flour
  • 120g butter
  • Cold water
  • 450g golden syrup
  • 100g breadcrumbs
  • Zest of 1 lemon
  • 2 tablespoons of lemon juice

Rub the flour and butter together to make the shortcrust pastry, add cold water slowly until it forms a dough.

Roll out and put into a pie dish. Save any leftover pastry. Prick the pastry with a fork and blind bake it at 190°C (fan 170°C / gas 5) for 10-15 minutes until it’s cooked.

Mix the syrup, breadcrumbs, lemon zest and juice in a bowl and pour over the pastry case. Roll the leftover pastry into strips and arrange into a lattice pattern over the filling.

Put back into the over for 20 minutes, until the filling is firm and the lattice pastry is a golden colour.

 

Cool-it-down Nachos

Serves 4

  • 1 bag of nacho chips
  • Sour cream
  • 6 tomatoes
  • ½ onion
  • ½ bell pepper
  • 1 garlic clove
  • Juice of 1 lemon
  • Fresh parsley (about 10 leaves)
  • Fresh coriander (about 20 leaves)
  • 1 teaspoon paprika
  • Chilli sauce or tabasco
  • Salt
  • Pepper
  • 100g grated mature cheddar

If making the salsa is too much hassle, then a tub of shop-bought will be just as tasty and quicker.

Make the salsa by finely chopping the tomatoes, onion, pepper, garlic, parsley, bell pepper, parsley and coriander. Place into a bowl and add the lemon juice and paprika. Add the chilli sauce, salt and pepper to taste.

Place the nacho chips onto a large plate, cover with the salsa, sour cream and top with the cheese. Place into the oven at 200°C (fan 180°C / gas 6) for 5-10 minutes until the cheese is melted. This can also be done in the microwave for about 3 minutes to melt the cheese.