The Co-operative is launching autumn eats that hope to fire up the taste buds as the days begin to get chilly.
New for 2010 are some limited edition Bonfire night bangers – The Co-operative Toffee Apple Sausages.
These new sausages are made with Freedom Food outdoor reared Hampshire breed pork with apple, black treacle, demerara sugar and a blend of seasonings and have been designed for the occasion and for eating in front of a crackling bonfire.
The Co-op also believe that Autumn is a time to enjoy a spot of warming comfort food and their new range of hot eating desserts hope to hit the spot.
Great for Bonfire Night are the Ginger & Treacle Sponge Pudding – an all-butter sponge made with crystallised ginger, Scottish oats and oatmeal topped with a sticky treacle sauce.
Accompanying the Sponge pudding is the twin-pack Toffee Apple Flapjack Crumble Desserts which are diced British Bramley apples in a sweet sauce flavoured with toffee fudge pieces and topped with an oaty, syrupy, flapjack-style crumble topping.
The Co-op hope that traditionalist consumers will love the Apple & Blackberry Pie, Spotted Dick & Custard and Syrup Sponge desserts as they have a classic old-fashioned appeal
For a timeless taste with a twist, customers can also try the Cherry Bakewell Sponges - almond Bakewell flavoured all-butter sponges, topped with Morrello cherries in a sweet sauce.
These new lines will also be joined by the return of a vintage favourite, Jam Roly Poly and Custard.
For Chocolate lovers, meanwhile, The Co-op has launched the Chocolate Brownie Dessert - layers of dark Belgian chocolate sauce, covered with a deliciously squidgy milk and dark chocolate brownie sponge and finished with chocolate pieces.
There are also three new autumnal Truly Irresistible ready meals from the Co-op:
The Beef Bourguignon & Herb Mash combines Aberdeen Angus beef in a Burgundy red wine sauce with Borretane onions and button mushrooms served with chive mashed potato.
The Chicken & Chorizo Stew with Patatas Bravas is a Spanish-inspired mix of Freedom Food chicken breast pieces with chorizo in a spicy tomato and Rioja sauce with diced potatoes seasoned with smoked paprika and cracked black pepper.
Finally, there’s a Tuscan Sausage Cassoulet with Freedom Food pork, sun-dried tomato & herb sausages in a rich cassoulet sauce made with cannellini beans, Burgundy red wine, smoked lardons and herbs.