A Bonfire Night or Halloween treat. Pop these into folded paper napkins and supply a fork - warms the hands as well as the stomach whilst you’re out there waiting for the fireworks to go off.

Ingredients - serves 6

6 big fat Riverford pork sausages
2 onions, sliced
6 medium baking potatoes
olive oil
half a small pumpkin or butternut squash
1 tbsp whole grain mustard
plenty of butter
salt, pepper

Method

Preheat the oven to 180°C
Brush the potatoes with olive oil and roll them in coarse sea salt, skewer them on steel skewers and sit them in the oven - allow a good hour to cook to make sure they’re soft and floury inside and have a crispy jacket outside. Don’t they smell good when they’re baking?

Halve the pumpkin, or squash, peel and and scoop away the seeds with a spoon. Cut into chunks, toss in a little olive oil, season with salt and pepper and roast in the same oven until colouring and tender - probably in 15-20 minutes. Mash with some butter and the mustard and keep warm.

Grill the sausages to brown and cooked, keep warm. Fry the onions in butter to golden brown, season and keep warm. Split the potatoes and mash inside with a fork, pile in some more butter, onion, some pumpkin and lastly a banger and serve ‘em up.