Bagel dog
Ingredients:
- 220g ready-made pizza dough
- 2tsp French's Classic Yellow Mustard
- 10 hot dog sausages, drained if canned
- 1 beaten egg
- 1tbsp. black onion seeds (nigella)
- 1tbsp. sesame seeds
- 2tsp. French's Classic Yellow Sweet Mustard
- 60g mayonnaise
Method:
- Knead the French's Classic Yellow Mustard into the pizza dough until evenly distributed then lightly dust the work surface with flour and roll out to rectangle approximately 20cmx30cm.
- Cut the dough into 10 strips. Roll a strip round one of the hot dogs spiralling it along the sausage to the end. Set aside whilst repeating with the rest of the hot dogs.
- Preheat the oven to fan 190C. Bring a large shallow pan of water to the boil. Add the bagel dogs a couple at a time and boil for 1 minute. Remove from the pan and drain on kitchen paper whilst cooking the remaining dogs.
- Place the black onion and sesame seeds on a plate. Brush the dogs with beaten egg and roll them in the seeds until evenly coated.
- Bake on a lightly greased tray for 15-20 minutes until golden and puffed up.
- Combine the French's Classic Yellow Sweet Mustard and the mayonnaise and use as a dip for the warm bagel dogs.
Fried chicken wings
Ingredients:
- 175 ml Frank's RedHot Buffalo Wing Sauce
- 1.25 kg chicken wings
Method:
- Pre-heat the oven to 260°C.
- Bake the wings in a foil-lined pan on the lowest oven rack for 20 to 25 minutes until crispy, turning once.
- Toss wings in sauce to coat.
Tip:
You could combine 125 ml Frank's RedHot Original Sauce with 75 ml melted butter, to create an authentic American flavour for the Buffalo Wings Sauce.
Cheesy potato skins
Ingredients:
- 4 frozen, ready cooked jacket potatoes, defrosted
- 125g dry macaroni
- 550ml semi skimmed milk
- 1tbsp. French's Classic Yellow Mustard
- 110g mature cheddar cheese, grated
- 150g tomatoes, seeded and diced
- 1 small red onion, diced
- 2tbsp. chopped parsley
- 2tsp. Franks RedHot Original sauce or Franks RedHot Chilli n Lime sauce
Method:
- Halve the jacket potatoes lengthways and scoop out the flesh leaving half cm with the skin – you can use the potato flesh as mash another day. Lay the skins on a baking sheet.
- Preheat the oven to 200C fan. Place the macaroni and milk in a saucepan over a medium heat and bring to the boil. Reduce the heat and gently simmer, stirring occasionally to prevent it sticking, for 7-10 minutes until just cooked and thickened. Remove from the heat and stir in the mustard, half the cheese and the spring onions.
- Spoon the macaroni cheese into the potato skins, scatter over the remaining cheese. Bake for 15-20 minutes until golden and crisp.
- To make the salsa, combine the tomatoes with the onion, parsley and Frank’s RedHot and serve alongside the skins. Tip:
For extra crunch scatter with French’s Crispy Onions just before serving.
Nigella's sweet potatoes with marshmallows
Ingredients:
- 3 kilograms sweet potatoes
- 5 - 6 tablespoons vegetable oil
- 4 tablespoons lime juice
- 2 teaspoons ground cinnamon
- 75 grams butter
- 1 tablespoon maldon salt
- 1 x 280 grams packet mini marshmallows
Method:
- Preheat the oven to gas mark 7/220°C/425ºF. Prick or puncture the sweet potatoes with a fork and put them each on to a piece of foil large enough to wrap them in. I find these cook best in individual parcels, so just be prepared to make a lot of them: I find the weight above means you’re dealing with 8 or 9 potatoes in one go.
- Divide the oil between the foil sheets and then rub or turn the sweet potatoes in it and wrap into baggy but well sealed parcels. Put them on to a baking sheet or two and roast until the potatoes are soft and cooked through, approximately 1–1½ hours. This way of cooking the potatoes, apart from being very easy, means that you get maximum, un-watered-down flavour.
- When the sweet potatoes are cool enough to handle, strip away the skin and fork or squeeze and pick the flesh into a large bowl. Pour in any syrupy juices from each of the foil parcels.
- Add all the other ingredients except for the marshmallows, and mix together to make the mash.
- Spoon the sweet potato mash into an ovenproof dish: I use an old rectangular one of 34 x 20cm and about 6cm deep / 13½ x 8 inches and 2½ inches deep, but any you have around that size would be fine.
- Smooth the top of the mash and cover with the mini marshmallows.
- Bake in the hot oven for 10–15 minutes by which time the marshmallows will have coloured on top and melted together, like a rippled, bronzed duvet.