Fireside Supper

(SERVES 4)

• 2*400 g/2*14 oz/2 large cans no-added-sugar baked beans
• 1 packet onion soup mix
• 30 ml/2 tbsp tomato puree (paste)
• 30 ml/2 tbsp water
• 15 ml/1 tbsp honey
• 15 ml/1 tbsp Dijon mustard
• 16 hot-dog sausages, cut into short lengths
• 25 g/1 oz/ ½ cup fresh breadcrumbs
• 5 ml/1 tsp dried mixed herbs
• A pinch of garlic salt

To Serve:

• Celery and Apple Slaw

Blend the first six ingredients in an ovenproof dish. Stir in the hot dogs. Cover and bake in a preheated oven at 180degree C/350degree F/gas mark 4 for 1 hour. Meanwhile, toss the breadcrumbs, herbs and a little garlic salt over a moderate heat in a frying pan (skillet) until golden brown and crispy. Sprinkle over the casserole and serve piping hot in bowls with Celery and Apple Slaw to follow.