Cheesy scrambled egg croissants
These breakfast baps with creamy eggs are camping-friendly, but work just as well as a casual brunch
Sticky cider & mustard sausage wheel with box grater salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 12 linked chipolatas
- drizzle of oil
- 250ml cider
- 2 tbsp wholegrain mustardplus extra to serve (optional)
- 2 tbsp clear honey
For the salad
- juice and zest 1 lemon
- 1 tbsp clear honey
- 1 tbsp extra virgin olive oil
- ½ small celeriacpeeled
- 2 carrotspeeled
- 2 raw beetrootpeeled
- 1 apple
- 100g mixed seed(toasted if you have a spare pan)
Nutrition: per serving
- kcal535
- fat32g
- saturates8g
- carbs30g
- sugars25g
- fibre6g
- protein19g
- salt1.2g
Method
step 1
Untwist the chipolatas links and squeeze the meat along the sausage skin so you have 1 long sausage. Roll the sausage into a cartwheel and push 2 wooden skewers through at right angles to secure. Heat a large frying pan with a drizzle of oil. Put the sausage wheel in the pan and cook over a medium heat for 8-10 mins until nicely browned on the underside. Flip over and cook for a further 8-10 mins until browned all over.
step 2
Whisk the cider, mustard and honey together until smooth, pour over the sausage and increase the heat. Bubble for 10-15 mins until reduced to a sticky glaze.
step 3
To make the salad, whisk the lemon juice and zest, honey and olive oil in a large bowl with some seasoning. Grate the celeriac, carrots, beetroots and apple, add the seeds and toss everything together. Cut the sausage into chunks and serve with the salad and some extra mustard, if you like.
