MINI CRANBERRY-GLAZED TOAD-IN-THE-HOLES

45 MINS, PLUS RESTING TIME

MAKES 12

– 160g plain flour

– 3 large eggs

– 200ml milk

– 12 mini or 6 large chipolatas

– 12 sage leaves

– olive oil, for drizzling

– 40g butter

– 12 tsp cranberry sauce

Sift the flour into a large bowl, season generously and make a well in the middle. Crack in the eggs and whisk them into the flour. Slowly whisk in the milk until smooth. Pour this batter into a measuring jug and leave to one side to rest (30 minutes is ideal). Preheat the oven to 220C / 200C fan/gas mark 7.

Place the chipolatas in a 12-hole muffin tray (or do this in two batches with a six-hole tray), halving the larger ones, if using. Put a sage leaf on each chipolata, drizzle with a little olive oil and add a small knob of butter. Dot a teaspoon of cranberry sauce over each chipolata and place in the oven for 15 minutes, until the sausages are golden and sticky.

Remove the tray from the oven and, working quickly, divide the batter between the muffin holes. Return the tray to the oven and cook for 18-20 minutes, or until the batter has puffed up and is golden. Remove from the oven and serve straight away.

MAKES 12

– 400g leftover cooked turkey or pork

– 300ml chicken stock

– 2 tbsp vegetable oil

– 1 tsp Chinese five spice

– 4 tbsp soft lightbrown sugar

– 4 tbsp soy sauce

– 3 garlic cloves, peeled

– 3cm piece of ginger, peeled

– 2 carrots

– ½ cucumber

– 4 spring onions

– leaves from ½ bunch of coriander

– leaves from ½ bunch of mint

– 2 limes

– 1 tbsp toasted sesame seeds

– 12 bao buns (try Morrisons or a Chinese food shop)

— sriracha (hot chilli) sauce, to serve Shred the meat and place in a wide pan. Pour in the chicken stock and add the oil, five spice, sugar and soy. Finely grate in the garlic and ginger, and season well.

Place on a high heat, bring to the boil, then reduce the heat a little and cook for 15 minutes, uncovered. You want most of the stock to have cooked away, with the meat coated in a rich, sticky glaze.

Meanwhile, make the rest of the filling. Peel and slice the carrots into matchsticks – use a julienne peeler if you have one. Prepare the cucumber in the same way, discarding the centre. Trim and shred the spring onions. Place in a small bowl with the coriander and mint, squeeze over the juice of both limes, toss and sprinkle over the sesame seeds.

When you are ready to serve, warm up the bao buns according to their instructions. Place in a pile next to the pan of glazed meat, the shredded slaw and sriracha, and let everyone build their own.