Mini Toad-in-the-Hole Bites with Honey-Mustard Dip

Method

1. Put the flour and salt in a bowl, crack in the eggs, add half the milk and whisk until smooth, then whisk in the rest until it is like single cream. Stir in the chives, pour into a jug and leave at room temperature for 20 min.

   Add in this stepPlain (all-purpose) flour 70 gSalt 1 pinchEggs 2Milk 100 mlChives (or spring onion greens), finely sliced 2 tsp

2. Preheat the oven to 220 °C (200 °C fan) for about 15 minutes. Divide the oil between 6 holes of a 12-hole metal muffin tin, put one sausage in each and roast for 8 min, until the sausages are lightly browned and the oil is sizzling hot.

   Add in this stepVegetable oil 1 tbspRaw cocktail sausages (about 20 g each) 6

   oven

3. Wearing oven gloves, take out the tin and quickly pour the batter from the jug into each hole until half full (it should sizzle), sprinkle each with a little cheddar and return to the oven at once for 15 min. Don't open the door for the first 12 minutes. They are done when puffed, round and deep golden.

   Add in this stepCheddar, grated 20 g

   oven

4. While they bake, mix the mayonnaise, honey and mustard in a small bowl until smooth. Taste and adjust with more honey or mustard for sweetness or kick.

   Add in this stepMayonnaise 2 tbspHoney 2 tspDijon mustard 2 tsp

5. Lift the bites straight out of the tin onto a plate and serve warm with the honey-mustard dip. Add cocktail sticks for an easy party finger food.