The recipes are courtesy of hot dog brand Ye Olde Oak, which offers a selection of products and hot dog flavours including classic, American style, premium, fiery, classic ham and chicken roll.
Available from all main supermarkets and priced as low as 49p.
1 hour 30 minutes
● 1 tin Ye Olde Oak Jumbo Hot Dogs
● 1 teaspoon olive oil
● 1 onion, chopped
● 2 potatoes, cubed
● 2 carrots, chopped
● 1 leek, chopped
● 2 cloves garlic, chopped
● 1 tablespoon plain flour
● 175ml red wine
● 1 teaspoon tomato puree
● 1 teaspoon mixed herbs
● 1 bay leaf
● 1 pinch salt
● 1 pinch ground black pepper
● 300ml vegetable stock (hot)
● Handful of chopped parsley
1. Add oil to a large pan, add the onion and cook for 5 minutes. Add the carrots, potato, leek and garlic and cook for a further 5 to 10 minutes until starting to soften.
2. Add the flour and red wine and stir with a wooden spoon, scraping at the bottom of the pan. Stir in the tomato puree, then transfer the mixture to the casserole.
3. Add the herbs, bay leaf, seasoning and stock to the casserole and stir thoroughly. Bring to the boil then cover and reduce the temperature and simmer for 30 to 45 minutes, stirring occasionally.
4. Using a pair of kitchen scissors cut the sausages into chunks. Add to the casserole and cook for a further 10 minutes.
5. Sprinkle with chopped parsley and serve.
6. Serve with cheesy mash – the family will love this recipe.
Ham Leek and Potato Soup
1 hour 15 minutes
● 25g butter
● 2 leeks, washed, trimmed, sliced
● 600g potatoes, peeled and roughly chopped
● 7 cups (1.75l) water
● 1 tin Ye Olde Oak Finest Gammon Ham, cut into
● 3 flat-leaf parsley stalks\
● Salt and cracked black pepper
● Chopped chives to serve
1. Melt butter in a large saucepan over medium heat. Add leak and cook for 3 minutes or until soft (do not brown).
2. Add potato, water and parsley stalks and bring to the boil. Reduce heat and simmer for 1 hour or until potatoes are soft. Remove soup from heat and set aside.
3. Remove parsley stalks from soup. Using a hand blender, process the soup until smooth. Add ¾ of the Ye Olde Oak finest gammon ham cubes to the soup and return
pan to the heat for 3 minutes or until soup is warmed through. Season with salt and pepper.
4. Ladle soup between serving bowls and top with remaining ham and chives. Serve immediately.
5. Eat with warm crusty bread for a heartwarming meal on a winters day.
For more information and delicious recipes, visit www.yeoldeoak.co.uk
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