Instructions: SAUSAGES WITH CRUSHED POTATOES AND PEAS:

1 Cook the potatoes in a large pan of boiling water. Add the shelled peas to the pan for the last five minutes of cooking time. Heat the oil in a shallow pan and fry the sausages.

2 As the sausages brown, add the honey, cloves, ginger, wine, vinegar and mustard. Continue cooking turning frequently until cooked through.

3 Drain the cooked potatoes and peas, lightly mash with the butter and cream. Add the mint, season and serve with the potatoes.

STIRFRIED SPROUTS WITH GAMMON:
1 Heat the oil in a wok, add the sprouts and thyme. Stir-fry until just tender, add the remaining ingredients and cook for a further five minutes.

Season and serve.

TOAD IN THE HOLE:
1 Roughly chop the sausages and fry in a shallow ovenproof pan. Add 30ml/2tbsp sage to the sausages and season well. Beat the eggs, milk, cream, flour and remaining sage together in a jug.

2 Pour over the sausage pieces and oven bake for 10-12 minutes or until the batter has set.

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