For a dynamic shot, our Photographer, Andy, used a handheld Canon camera. Moving around the set, he decided on an overhead angle to capture all the rich ingredients and colours from the dark wooden boards and baking parchment, for a truly home-made feel.
COOK AND PREP TIME: 1 HR 20 MINS
For the chips
6 medium sweet potatoes
4 tbsp olive oil
4 tsp smoked paprika
2 tsp sea salt
2 tsp garlic powder
2 tsp freshly ground black peppercorns
1 tsp cumin
½ tsp cayenne pepper (optional)
For the hot dogs
8 thick sausages
8 small baguettes
For the onions
4 large onions, thinly sliced (white or red will do)
250ml of good British stout
1 tbsp Demerara sugar
1 small knob of butter
1 large fresh thyme sprig
Salt and freshly ground black pepper
1 tsp coarse grain mustard for each hot dog
- To start with, preheat the oven to 250°C.
- Cut the sweet potatoes into ¼ inch thin strips. Mix all the other ingredients together in a large bowl and toss with the potatoes until they are evenly coated.
- Lay out the sweet potato chips onto a large baking tray covered with baking parchment. Spread the chips into a single layer and try not to overcrowd them or layer them up — you want them to roast, not steam.
- Place the chips in the oven and bake for 25–30 minutes, turning them once or twice during that time to cook evenly. Keep checking back to make sure they’re not overcooking or turning too brown.
- Whilst the chips are doing their thing in the oven, take a large piece of foil and fold it in half. Scatter the onions in the middle and pull up the sides of the foil to create a shallow ‘dish’.
- Mix together the beer and sugar and pour over the onions. Add the butter and thyme, then season. Pinch together the edges of the foil to seal the parcel, ensuring you don’t leave any gaps so the onions can steam.
- Place your onion parcel carefully into the oven and leave to cook alongside the chips for 15–20 minutes, until the onions are soft and most of the beer has reduced to a syrupy consistency.
- During the cooking time, carefully open the foil a few times and stir the onions. If the onions are swimming in too much liquid, open up the parcel and cook for a further 5 minutes to allow the excess liquid to evaporate.
- Whilst the onions and potatoes are in the oven, pop the sausages in a griddle pan on a medium-hot heat for around 8–10 minutes, turning every so often. Check they’re cooked through before serving.
- Remove the sweet potatoes once the edges begin to brown and crisp slightly and set aside your onions to cool off.
- Wrap your sausages in their baguettes and dress with the onions and a dollop of coarse grain mustard. Then sprinkle your sweet potatoes with a pinch of sea salt, and you’re ready to serve.