Mini honey & mus­tard hot dogs

En­joy th­ese snacks on the sofa with a good movie or box set

BBC Good Food - - Inside - recipes CASSIE BEST and CHELSIE COLLINS

S’mores dip

MAKES 8 PREP 10 mins

COOK 7 mins EASY

Melt 200g milk choco­late,

2 tbsp milk and 200g mini marsh­mal­lows in an oven­proof fry­ing pan over a low heat. Cover with 150g mini marsh­mal­lows. Grill on high for 1-2 mins. Serve with di­ges­tives and fruit skew­ers for dunk­ing.

PER SERV­ING 349 kcals • fat 11g • sat­u­rates 6g • carbs 58g • su­gars 44g • fi­bre 2g • pro­tein 5g • salt 0.3g

Mini honey & mus­tard dogs

MAKES 12 PREP 5 mins

COOK 18 mins EASY

Heat oven to 200C/180C fan/gas 6. Cook 12 raw cock­tail sausages on a bak­ing tray for 12 mins. Mix

1 tbsp grainy mus­tard with

1 tbsp runny honey. Brush half over the sausages and re­turn to the oven for 4-5 mins, turn­ing and brush­ing them again after 2 mins. Fill 12 mini subs with a sausage each. Sprin­kle with crispy onions. PER SERV­ING 133 kcals • fat 4g • sat­u­rates 1g • carbs 19g • su­gars 3g • fi­bre 1g • pro­tein 5g • salt 0.6g

Candied ba­con & ba­nana pop­corn

SERVES 5 PREP 5 mins

COOK 15 mins EASY

Grill 4 rash­ers ba­con un­til crisp. Brush with maple syrup. Keep turn­ing and brush­ing un­til shiny (10 mins). Cook 100g pop­corn to pack in­struc­tions. Chop the ba­con and 50g ba­nana chips. Add to the pop­corn with a pinch of salt, 1 tsp cin­na­mon and 3 tbsp maple syrup. GOOD TO KNOW gluten free

PER SERV­ING 215 kcals • fat 9g • sat­u­rates 5g • carbs 26g • su­gars 12g • fi­bre 4g • pro­tein 6g • salt 0.9g

Na­cho loaded oven fries

SERVES 4 PREP 10 mins

COOK 25 mins EASY V

Cook 800g frozen skinny oven fries or sweet po­tato fries fol­low­ing pack in­struc­tions. Drain a 400g can black beans. In the last 10 mins of the fries’ cook­ing time, scat­ter over the beans and 75g mix grated ched­dar and moz­zarella. Re­turn to the oven. Serve topped with gua­camole, finely chopped red onion, finely sliced green chilli, chopped tomato, co­rian­der leaves and soured cream.

GOOD TO KNOW fo­late • fi­bre • vit c • 1 of 5-a-day PER SERV­ING 481 kcals • fat 22g • sat­u­rates 8g • carbs 54g • su­gars 4g • fi­bre 9g • pro­tein 13g • salt 2.2g

Frozen nut but­ter pen­nies

MAKES 12 PREP 10 mins COOK 5 mins EASY V

Line a bak­ing sheet with parch­ment. Spoon 12 dol­lops of nut but­ter onto the tray, the size of a choco­late penny. Freeze for 1 hr, un­til solid. Melt 100g bar dark choco­late in the mi­crowave or in a bowl over a pan of gently sim­mer­ing wa­ter. Dip each frozen penny in the choco­late and re­turn to the tray. Freeze for an­other 20 mins. Store in the freezer for up to two months. Eat frozen.

GOOD TO KNOW gluten free

PER SERV­ING 80 kcals • fat 6g • sat­u­rates 3g • carbs 3g • su­gars 2g • fi­bre 1g • pro­tein 2g • salt 0.1g

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