Mummy hot dogs

• oil

  for greasing

• honey↗1 tbsp tbsp
• ketchup↗1 tbsp tbsp
• yellow mustard↗2 tsp tsp

  plus a little extra to decorate

• chipolatas↗12
• tube of 6 ready-to-roll croissant

  (look in the chiller cabinets near the pastry in the supermarkets)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.

2. 2

   Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips – you should get about 16 per rectangle.

3. 3

   Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.