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Mustard mac ’n’ cheese hotdog
Fruit and vegetables
1
onion
, diced
300g/10½oz mixed mushrooms (such as shiitake and
chestnut mushrooms
), cleaned and roughly chopped
5 sundried
tomatoes
, chopped
4
garlic
cloves, crushed
½
red onion
, thinly sliced
fresh
chives
, finely chopped
Tins, packets and jars
50g/1¾oz
plain flour
75g/2⅔oz small
macaroni
1½ tsp butter
1½ tsp
plain flour
1½ tsp
Dijon mustard
1½ tsp
English mustard
4 tbsp tomato and chilli relish
Cooking ingredients
75g/2⅔oz
walnut
halves
vegetable oil
, for deep frying
1 tsp
smoked paprika
1½ tsp
soy sauce
60g/2¼oz fresh
breadcrumbs
50g/1¾oz panko
breadcrumbs
1 tsp
caster sugar
1 tbsp cane
vinegar
pinch
salt
salt and freshly ground
black pepper
Dairy, eggs and chilled
1 large free-range
egg
, beaten
115ml/4fl oz
milk
35g/1¼oz
cheddar
cheese, coarsely grated
35g/1¼oz
gruyère
cheese, coarsely grated
Other
salt and freshly ground black pepper
4 hotdog
buns
Back to recipe
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