After an oddly warm week the chill factor definitely crept in this weekend. So I planned a weekend supper to warm the cockles and nourish my allotment workers before they headed out for firework action.
My dad, aka allotment guru, was in town so we put him straight to work.
The plum tree was given a very severe hair cut by Matthew and dad. Sam set about the undergrowth with extreme concentration. Arlo pottered about merrily.
I retreated to get dinner underway and found recipe inspiration on the splendid My daddy cooks blog with gastrodad Nick and his trusty kitchen sidekick three-year-old Archie.
If you’ve not seen this blog you must check it out! Nick and Archie produce videos of their cooking adventures and the hilarity levels are often high. Anyone who’s ever got their kids to ‘help’ in the kitchen will LOVE their antics.
Their Bonfire Night Sausage Casserole looked incredible, and even though I didn’t have two hours cooking time, the hour and a half I gave it worked perfectly.
I upped the amount of sausages and used butter beans coz they’re my dad’s fave. Here’s my slight adaptation of Nick’s recipe.
Bonfire night sausage casserole (feeds 3 adults & 2 littlies)
1 onion, finely sliced
Tbsp olive oil
1 x tin chopped tomatoes
400 ml hot water
Beef stock cube
1 heaped tbsp dark brown sugar
Tsp dried thyme
Tbsp Worcester sauce
1 x tin butter beans
2 carrots, thickly sliced into rounds
2 sticks celery, roughly chopped
1 red pepper, roughly chopped
1. Preheat oven to 180’c. Heat the olive oil in a heavy bottomed casserole on the hob and soften your onions for five mins, then set aside. Cook your sausages until golden.
2. Remove pan from heat and add the rest of your ingredients along with the softened onions, stirring thoroughly to combine.
3. Cover and put in the oven for 1.5 hours. For the final 30 mins, remove the lid to allow the sauce to thicken.
4. Serve with mash or jacket spuds and steamed greens.
I pimped up my mash for extra indulgence and to boost the boys’ energy before they headed out for the local firework display.
Pimped up mash
600g potatoes, peeled and quartered
1 leek finely chopped
60g cheddar, grated
1 tbsp dijon mustard
1. Put your potatoes in a pan and bring to boil. Meanwhile on a low hear sauté your leek in half the butter for 10 mins until soft then set aside.
2. Once your potatoes are cooked, drain then and return to pan and heat for a few minutes to dry them off.
3. Mash with the rest of the butter and all your milk till fluffy.
4. Stir in the leeks, cheese, sweetcorn and mustard until well combined. Serve!
The whole meal was demolished in minutes. The casserole is SO delicious I had to have a second helping of mash to mop up every last drop of the tasty sauce.
So if you’re after a winter warming crowd pleaser – THIS IS IT!! Thanks Nick 🙂