SIZZLING SAUSAGE MUMMIES
1dsp each Dijon mustard and runny honey
1/2 packet puff pastry
1 egg, beaten
ketchup to decorate
Place the chipolatas in a roasting tin with the mustard, honey and 1tbsp water. Cook at 200C for 10min, then set aside to cool.
Meanwhile, with a rolling pin, roll the pastry out to the thickness of a 1£ coin, on a lightly floured work surface. Cut the pastry with a pizza cutter or sharp knife into 10 x 1cm thick strips ( the bandages). Wrap loosely around the sausages (the messier the better) leaving a small area free for the face. Place on a baking sheet, brush with the beaten egg and cook for 10-15min or until the pastry is golden and crisp. Leave to cool, then pipe in the mummies eyes and mouth with the ketchup.
FREAKISH FRANKENSTEIN JELLIES
2 packets lime jelly
1 packet bourbon biscuits or oreos
1 packet fizzy fangs
1 packet chocolate eyeballs
Make the jelly up according to the packet instructions. Pour equal amounts into clear plastic cups and leave for a couple of hours or overnight to set.
Place the biscuits in a bowl and roughly crush.
When the jellies are set, push a set of fangs into the jelly with a skewer and then add two eyeballs. Sprinkle the crushed biscuits over the jelly to give an even amount of ‘hair’.