Honey Mustard Pigs In Blankets Brioche With Stuffing Fries

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into fries

Add the fries to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil

Give everything a good mix up and put the tray[s] in the oven for an initial 25-30 min or until golden and crisp

Peel and finely chop (or grate) your garlic

Combine your honey and wholegrain mustard in a bowl with a drizzle of vegetable oil – this is your honey-mustard glaze

Wrap each sausage in 1 and 1/2 strips of your smoked streaky bacon – these are your pigs in blankets

Add the pigs in blankets to a separate baking paper-lined baking tray

Pour over the honey-mustard glaze and reserve the bowl

Put the tray in the oven for 25 min or until cooked through (no pink meat!) – these are your honey mustard pigs in blankets

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add your panko breadcrumbs with your dried sage and chopped garlic

Cook for 3-4 min or until golden, stirring frequently

Once golden, transfer to a plate and reserve the pan for later – this is your stuffing crumble

Combine your mayo and truffle oil in the reserved bowl – this is your truffle mayo

Slice your apple[s] finely and discard the core[s]

Wash your salad and pat it dry with kitchen paper

Combine the salad and sliced apple in a bowl with your red wine vinegar and a little drizzle of olive oil – this is your apple salad

Slice your brioche bun[s] in half

Return the reserved pan to a medium heat and add the brioche halves, cut-side down, and cook for 2-3 min or until toasted

Set aside until serving

Once the fries are golden and crisp, remove the tray[s] from the oven and add the stuffing crumble

Give everything a good mix up and return the tray[s] for a final 4-5 min – these are your stuffing fries