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Bonfire bangers with firecracker sauce & spuds


Serves 6

Ready in about 1 hour 30 minutes

6 baking potatoes, pricked

2 x 400g cans chopped tomatoes

3 tbsp tomato purée

2 tsp dried red chilli flakes

3 tbsp cider vinegar

1 tbsp sweet smoked paprika

1 large egg, lightly beaten

6 spring onions, sliced

1 tbsp dried oregano

100g rocket

12 frozen Slimming World Syn-free Pork Sausages

1 Preheat your oven to 200°C/fan 180°C/gas 7 and bake the potatoes for 1 hour, or until tender.

2 Meanwhile, put the chopped tomatoes, tomato purée, chilli flakes, vinegar and paprika in a saucepan. Simmer for 20 minutes, or until thickened, stirring occasionally. Turn off the heat.

3 Halve the potatoes and scoop out all but a 1cm edge of flesh into a bowl. Mash the scooped-out potato with the egg, spring onions, oregano and 25g roughly chopped rocket. Spoon the mash back into the potato halves and return to the oven with the sausages. Bake for 20 minutes, or until the sausages are cooked and the mash is starting to crisp on top.

4 Warm up the firecracker sauce in the saucepan, then divide between 6 plates and top with the sausages. Serve with the stuffed potato halves and remaining rocket.

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Slimming World
Nov/Dec 2017

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