Sticky Cocktail Sausages with Sesame Seeds

These are completely irresistible and can be served hot or cold, so they're great party food and easy buffet fare. Hand around a separate dish for used cocktail sticks.

SERVES 4–6

  • 20 cocktail sausages (about 350g
  • (12oz) in total)
  • 2 tbsp hoisin or plum sauce
  • 2 tsp dark soy sauce
  • 2 tsp runny honey
  • 1 tsp wholegrain mustard
  • 1 tbsp sesame seeds

1 Preheat the oven to 200°C (400°F/gas mark 6).

2 Put the sausages in a non-stick roasting tray in a single layer. Mix together the hoisin or plum sauce, soy sauce, honey, mustard and 2 teaspoons of water in a bowl, then pour over

the sausages, turning to coat.

3 Bake the sausages in the oven for 15 minutes, then drain off any excess fat and sprinkle over the sesame seeds. Cook for another 5–10 minutes, until golden and sticky.

4 To serve, arrange on a warmed plate skewered with cocktail sticks.

Pesto and Parmesan cheese straws

Make these up to a day in advance and store in an airtight container at room temperature. Alternatively, make and freeze up to 1 month in advance. Defrost and crisp in an oven

preheated to 200°C (400°F/gas mark 6) for 3–5 minutes.

MAKES ABOUT 36 STRAWS

  • 2 tbsp basil pesto
  • 2 tbsp sun-dried tomato pesto
  • 1 x 375g (13oz) packet ready-made puff pastry, thawed if frozen (preferably all butter)
  • plain flour, for dusting
  • 100g (4oz) mature Cheddar cheese, grated
  • 25g (1oz) freshly grated Parmesan
  • 2 egg yolks, beaten

1 Dollop each pesto onto separate pieces of kitchen paper to soak up the excess oil.

2 Cut the pastry into quarters and roll each one out on a lightly floured surface to make rectangles that are about 15cm x 18cm (6in x 7in). Spread 2 pieces of pastry with the basil

pesto and the others with the sun-dried tomato pesto, taking it right to the edges. Sprinkle over the Cheddar and Parmesan and lightly press down to make the cheese stick to the pesto.

3 Cut the pieces of pastry into strips 2cm (¾in) wide. This amount should make about 36 straws in total. Take a strip and twist each end in opposite directions until it’s evenly twisted,

then repeat with all the straws. Place well spaced apart on baking sheets that have been lined with non-stick baking paper. If you have time, chill for at least 30 minutes to firm up

before baking, or up to 24 hours is fine.

4 Preheat the oven to 190°C (375°F/gas mark 5).

5 Brush the pastry straws with the beaten egg yolks and bake for 8–10 minutes, until crisp and golden. Transfer to a wire rack to cool. To serve, arrange on plates with or without dips.

Chilli popcorn

This recipe could also be made using a microwave. Simply place all the ingredients for the chilli butter in a heatproof bowl and cook on full power for 30–40 seconds, until melted and

just bubbling. Set aside. Cook a bag of microwavable popcorn according to the packet instructions, then immediately pour over the chilli butter, shaking the bag to ensure an even coating.

Tip into a bowl to serve.

SERVES 4–6

  • 50g (2oz) butter
  • 1 garlic clove, crushed
  • ½ tsp dried chilli flakes
  • 2 tsp hot curry paste or powder
  • 2 tbsp sunflower oil
  • 75g (3oz) popcorn kernels
  • sea salt and freshly ground
  • black pepper

1 Melt the butter in a small pan and add the garlic, chilli flakes and curry paste or powder, stirring to combine. Season with ½ teaspoon each of salt and pepper and keep warm over a low heat.

2 Heat the oil in a large pan until very hot, almost smoking. Add the popcorn kernels, and as they start to pop, cover with a lid. Cook for 2–3 minutes, shaking the pan occasionally, until the

corn stops popping. Quickly pour over the chilli butter, shaking the pan to ensure it gets evenly distributed.

3 To serve, tip into bowls and hand around to guests.