Sticky Pigs in Blankets and Cheesy Colcannon
with Tenderstem® Broccoli and Creamy Mustard Sauce
This Sticky Pigs in Blankets and Cheesy Colcannon is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
½
Tarragon
150
Tenderstem Broccoli
30
Mature Cheddar Cheese
(Contains Milk)
4
British Streaky Bacon
4
British Cumberland Sausages
(Contains Sulphites)
100
Chopped Kale
15
Honey
10
Chicken Stock Paste
17
Wholegrain Mustard
(Contains Mustard)
150
Creme Fraiche
(Contains Milk)
Not included in your delivery
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (no need to peel). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Grate the cheese. Halve any thick broccoli stems.
Wrap a rasher of bacon around each sausage - starting at the top, spiral the rasher down the sausage so it covers the whole thing. IMPORTANT: Wash your hands and equipment after handling raw meat.
Pop the sausages on a baking tray and roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, once your pan of water is boiling, add the potatoes. Cook until you can easily slip a knife through, 15-20 mins.
After 10-12 mins, add the kale to the same pan. Cook for the remaining time until both are tender, 5-8 mins.
Halfway through cooking, drizzle the honey over the sausages, mix well to coat and move to one side of the baking tray. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.
At the same time, add the broccoli to the other side of the baking tray. TIP: Use two baking trays if necessary. Drizzle with oil, season with salt and pepper, then toss to coat. Roast for the remaining time until tender and crispy, 10-12 mins.
Meanwhile, heat a small frying pan on medium heat (no oil).
Pour in the water for the sauce (see pantry for amount), chicken stock paste, mustard, tarragon and half the creme fraiche. Stir together, then bring to the boil.
Redue the heat to medium-low and simmer until slightly thickened, 2-3 mins. Season to taste with salt and pepper if needed, then remove from the heat and set aside until ready to serve.
Once the potatoes and kale cooked, drain them both in a colander and return to the pan, off the heat.
Add the remaining creme fraiche and roughly mash together.
Stir through the cheese, then season to taste with salt and pepper. Cover with a lid to keep warm.
When everything's ready, reheat the mustard sauce if necessary. Add a splash of water if it's a little too thick.
Serve your sticky pigs in blankets with the colcannon and Tenderstem® alongside.
Spoon over the mustard sauce to finish.
Enjoy!
