Hands-on time 20min, plus chilling. Cooking time lOmin. Serves 4

♦  6 spring onions, finely sliced

♦  550g (lVilb) fresh white breadcrumbs

♦ 350g (l2oz) Caerphilly or Lancashire cheese, finely chopped or crumbled

♦  Large handful fresh parsley, finely chopped

♦  2 celery sticks, finely chopped

♦  3 medium eggs, lightly beaten

♦  l’Atsp English mustard

♦  4tbsp vegetable oil

1 In a large bowl, mix together the spring onions, 400g (l4oz) breadcrumbs, cheese, parsley and celery. Beat together the eggs and mustard and add two-thirds to the bowl. Mix well to combine.

2 Divide the mixture into 12 and shape each portion into a chunky sausage. Put remaining beaten egg mixture and breadcrumbs on to two separate plates. Dip each sausage into the egg mixture, then in the breadcrumbs. Arrange on a plate and chill for 30min.

3 Heat the oil in a frying pan and fry the sausages in batches for lomin until golden, turning occasionally. Divide among four plates and serve.

845cals, 50g fat (20g saturates), 64g carbs (5-6g total sugars)

SERVE WITH… a green salad and your favourite chutney.