book recipes for the bonfire night

by Hadar

30g butter
1 tbsp olive oil
2 finely sliced onions
100ml dry cider
1 tbsp dark brown soft sugar
1 tbsp cider vinegar
1 tbsp Dijon mustard
2 tbsp mayonnaise
4 sausages
4 brioche hot dog buns

Method:

Melt the butter in a pan with the olive oil. Add the onions and a pinch of salt and fry for 25-30 mins or until caramelised. Add the cider and simmer until reduced. Stir in the sugar and the vinegar. Mix the mustard with the mayonnaise. Cook the sausages following pack instructions. Split the hot dog buns and fill each with a sausage. Top with the onions and the mustard-mayo.

potatoes, salt and pepper.

stick the potatoes in the bonfire coals until they get softened,

Then pull them out, split the potato to half and put some pepper/salt to taste.

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