:: Cranswick plc ::

Toad In The Hole Serves 2
Preparation Step 1 Brown sausages. Step 2 Melt milk & butter in a pan, when milk is boiling toss in the flour, beat until smooth, adding the eggs one at a time. Step 3 Thinly spread some of the mix into a 20cm round dish, put sausages on top & spread in remaining mix. Step 4 Put cheese on top & back for 220°C / Gas 7	Ingredients 1 pack of pork sausages with nutmeg. Batter 2 medium Eggs. 210ml Milk 25g Buttter 25g Cheese, diced 75g Self Raising Flour.

Sausages with Olive Mash & Red Onion Gravy & Roast Butternut Squash
Serves 2

Preparation

Step 1
Boil the potatoes until tender, drain & mash, adding in the olive oil & season.

Step 2
Roast the sausages & butternut Squash in a roasting pan for 30mins at 200°C/Gas 6.

Step 3
Fry the red onion until softened, stir in the flour, Worchester sauce, sugar & mustard.

Step 4
Gradually add in the stock & bring to boil until thickened.

Serve the sausages on the mash with the onion gravy & butternut squash.

Ingredients
1 pack of pork sausages.

Olive Oil Mash

500g potatoes
1tbsp olive oil
Salt & Pepper
1 pack of sausages
1/2 Butternut Squash, cut out seeds & remove skin & cut into chunks.

Red Onion Gravy

1 Large Onion
1 tsp flour
1 tsp seeded mustard
1 tsp sugar.

Traditional Hotpot
Serves 3

Preparation

Step 1
Preheat oven to 200°, Gas 6

Step 2
Boil the potatoes whole for 20-25 mins. Allow to cool slightly then slice into approx 1cm thick slices. Core the apples and slice into approx 1cm thick slices and sprinkle with the sugar on both sides.

Step 3
In the same pan add the apples and fry until golden brown on both sides - approx 30 seconds on each side. Remove from pan.

Step 4
On a lightly oiled baking sheey make 3 stacks using alternate slices of potato then apple. Cook on the middle oven shelf for 12-15 minutes. Begin to prepare sausages according to pack instructions. For best results - shallow fry.

Step 5
To prepare the sauce: melt 15g butter in a saucepan over a medium hear, Gently fry the onions and peppercorns for 3-4 mins until the onions soft but not coloured. Season with salt and pepper

Step 6
Add the calvados, Increase the heat and reduce by half. TAKE CARE - the alcohol in the calvados may catch fire - if this happens simply remove from the heat and allow the flames to die down - this is simply the alcohol burning off.

Step 7
Add cream and allow to bubble for a few minutes for flavours to infuse.

Ingredients

1 pack of pork sausages.

3 firm eating apples

3 medium waxy potatoes

100ml Calvados

1 medium onion finely chopped

2tsp sugar

100-150ml double cream

1 level tsp drained green peppercorns in brine