Marinade one: 1 dessert spoon of oil (light olive or rapeseed), 1 dessert spoons of dark soy sauce, 1 dessert spoon of Worcestershire sauce. Marinade two: 1 dessert spoon of oil, 1 dessert spoon of runny honey, 1 dessert spoon of readymade English mustard.

The guys over at Mister Marinade sent me a message to see if I would like to try some of their seasonings, since I have been making more food at home I said yeah as they sounded great. When I’m ready to cook them, I spread each type out in one layer in a shallow roasting tray and oven roast them for about 30 minutes at 200ºC. I stand them upright in a large dish just in case of any spillage in the fridge and turn them a couple of times to make sure the marinade covers all the sausages. If your like me just really starting in the kitchen, or love being in the kitchen I highly recommend you try these products!Once all the sausages are cut into cocktail sizes, I put an equal amount into three large freezer bags and then add the marinades described below to each one. I have been doing a lot of Indian style cooking recently, and wanted to try some Chinese style cooking to see if I could do it…. These delicious cocktail sausages from my butcher, Mr Hubbard, are a Pigeon Cottage Christmas party favourite.

For me this chicken was so so so good, and I tried it on scampi and some fries and mmmm super addictive. the flavour was amazing, it had the perfect amount of salt and pepper and extremely extremely moreish! Chat to me on here via the comments below, or on my Twitter or Instagram and let me know if you have tried what I had in this review.

Marinade three: 1 dessert spoon of oil, 1 dessert spoon of brown ketchup (I use Stoke’s brown sauce), 1 dessert spoon of brown French mustard.