Bonfire night is nearly here, and we have a great idea to warm up those cold hands and
hungry tummies. Supper needs to be very tasty but also wholesome and easy to eat whilst
standing around the fire and gazing into the sky.
The Bonfire Bangers Traybake is an ideal and simple dish to enjoy a cozy and satisfying meal before spending a fun evening with loved ones.
To feed 4-6 people - Peel, de--seed and cut a butternut squash into 3cm chunks. Then the
same to 2 large red onions and 2 large potatoes. Both a red and yellow pepper have the same treatment. All onto a large baking tray.
Next cut up about 8 of your favourite sausages into 4 pieces each and tuck in amongst the
veggies. A good splash of oil and seasoning.
That could be it – but could also be just the start of building your own Bonfire Bangers
Traybake… you just have to make it your own family version using whatever you know your
friends and family like or indeed, what you have in the fridge or store cupboard,
use practically any veggies you have, or mix n match - especially root veggies – parsnips; turnipsor carrots are all great, even whole radishes or whole mini new potatoes. Just bung them on the tray and cook in a hot oven for about 35-45 minutes.
About half way though cooking how about adding chopped fresh garlic; a sprinkling of dried
fennel seeds is very good and rather ‘different’; a couple of chopped apples go very well
with the pork sausages; a tin of drained green lentils or pouch of delicious puy lentils; a tin
of chickpeas, butterbeans or flageolet beans to bulk out and add more fibre; a good handful
of cherry tomatoes or quartered larger ones; a drained jar of artichokes; a good dollop of
marmalade (honestly – try it); a torn ball of mozzarella and fresh spinach to wilt in the hot
veggies and bangers; a couple of splashes of balsamic vinegar is great on roasted vegetables;
a drizzle of half mustard and half runny honey; chopped pancetta; a drizzle of supermarket
barbecue sauce; and believe it or not as it is late Autumn – try a handful of blackberries; or
make it more Eastern Mediterranean and stir through some dried dates or apricots.
Once all cooked through, for ease of eating – just spoon into bowls as it (also a great way to
warm up those cold hands) is and utilise a fork for eating (hence the sausages are pre-cut into bite size pieces).
Even better - you could omit the potatoes from the tray bake – and spoon the sausage veggies combo onto creamy mashed potato in a bowl instead.
Both the traybake and mash can be made earlier in the day and kept in the fridge until needed.
Mash can be reheated in a pan with a little extra milk – just be careful it does not stick.
So simple, incredibly versatile, just use what you like or have.
And also great for larger numbers – just use 2 or 3 baking trays and pile them up!
A perfect, hot, and nourishing supper – standing outside in the freezing November.
cold!
Enjoy!
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