It’s not just the name that makes this dish feel appropriate for a bonfire or firework party. The mix of sticky, sweet, savoury and a pop of heat from the mustard is exactly the kind of thing you want to be eating on a cold November night; fire blazing, scarves done up tightly and sparklers at the ready. If you want to up the ante on the spice front, a teaspoon of chilli flakes in the pan at the honey stage wouldn’t go amiss.
A recipe by Stuart Ovenden from The Orchard Cook.
- A string of 12 Good quality pork chipolatas (make sure that they're joined together)
- butter 1 knob
- Ripe Pears 3
- Honey tbsp
- Wholegrain mustard tbsp
- dry perry or cider small wine glass
- Fresh cobnuts, chopped 100g
- salt and pepper
Stuart Ovenden is the author of The Orchard Cook, £25, published by Clearview Books. stuartovenden.com
Main image: ©Stuart Ovenden