Annie Bell's Sticky Cocktail Sausages with Mustard and Honey Glaze

FOR THE GLAZE Combine 2 tbsp set honey and 2 tbsp dijon mustard in a small bowl until blended. Have ready 750g cocktail sausages. (Tip: if you can’t find these, buy chipolatas. Give each one about four twists in the centre, as though making a balloon animal at a children’s party. Snip each one in half through the twist into cocktail sausages.)

ON THE BARBIE Thread the cocktail sausages on to flat metal skewers, piercing them through the middle (as opposed to lengthways) and leaving a little space between each one so they can cook evenly. Barbecue them for 5-10 minutes until half-cooked, turning them as necessary and moving them to the outside if they appear to be colouring too quickly. Brush with the glaze, and barbecue for another 5-10 minutes until golden and sticky, the glaze will brown very quickly, so keep a careful eye.

IN THE OVEN Preheat the oven to 190C/170C fan/ 375F/gas 5. Lay the sausages in a single layer in a couple of roasting dishes, spaced slightly apart to ensure they colour evenly, and roast for 25-30 minutes. Drizzle the glaze over the sausages and toss to coat them, then cook for another 15-25 minutes until golden and sticky, giving them another stir if you remember. Leave to cool for 10 minutes before serving.

SERVE WITH RELISH and cocktail sticks for dipping. In a bowl, whisk together 4 tbsp mayonnaise, 250ml sour cream, 1 tsp lemon juice and 1 tsp onion juice (squeezed with a garlic press). Fold in 2 tbsp finely chopped cocktail gherkins and 2 tbsp finely sliced mint. Peel and deseed 1&#8260,2 a cucumber, dice very finely and fold in. Season to taste. Transfer to a serving bowl, dust with paprika, scatter over a few tiny mint leaves and chill until required.