Cocktail Sausages

These are not just any cocktail sausages. The sesame oil, honey and soy sauce give them a sweet-savory stickiness that is nearly impossible to resist.

2 1/4 lbs. cocktail sausages (apprize. 75)
1/2 cup honey
2 tbs. sesame oil
2 tbs. soy sauce

Heat the oven to 425°F.

Separate the links if they are joined and arrange in a shallow roasting tin. Whisk together the honey, sesame oil and soy sauce and pour over the sausages, mixing them about well.

Roast for 25-30 minutes, giving them a shuffle half way through.

Black and Blue Beef

These Korean-flavored steaks are meant to be charred on the outside and rare in the middle. Such a treat!!!

4 x 1 1/2″ rib-eye steaks
5 tbs. soy sauce
2 tbs. sesame oil
3 garlic cloves, minced or crushed
1″ piece ginger, peeled and minced or grated
4 scallions, chopped
2 tsp. sugar
black pepper

Mix everything except the steaks in a shallow dish or resealable plastic bag. Add the steaks and turn over if using s dish or squish them about if using a bag. Leave in the fridge overnight or , if you are pressed for time, at room temperature for an hour.

Grill the steaks on a viciously hot grill or griddle for about 5 minutes per side for rare or longer to your liking. Leave to stand for a few minutes before carving into thin slices.

Nigella recommends eating them mounded on plain steamed rice, stuffed into buns with barbecue or steak sauce or piled on a thin flatbread.

Serves 4