- 20 small potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- olive oil, for the potatoes
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 20 cocktail sausages
- soured cream and ketchup, to serve
Heat oven to 180C/160C fan/gas 4. Rub the potatoes with a little olive oil and prick them all over with a skewer. Tip into a roasting tin and bake for 1 hr, or until tender when you squeeze them.
Halfway through cooking the potatoes, whisk the honey and soy sauce with a splash of oil in a large bowl. Add the sausages and toss to coat in the mixture. Tip the sausage mixture into a baking dish and bake for 30 mins, turning the sausages halfway through, until browned all over.
Split the cooked potatoes along the top and squeeze the sides so they open out. Put a sticky sausage into the top of each. Swirl the soured cream and ketchup 'blood' in a bowl and serve on the side.